Roasted Air Fryer Vegetables

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I’ve always loved roasted vegetables—the caramelized edges, the natural sweetness, and the vibrant colors. But once I discovered how easy it is to make them in the air fryer, I never looked back. The quick cook time, minimal oil, and perfect texture every time make this method my go-to. This Roasted Air Fryer Vegetables recipe delivers crispy, tender veggies in just minutes, and it’s incredibly adaptable to whatever you have in the fridge.

Whether I’m throwing together a quick weeknight dinner or adding a healthy side to a weekend feast, these air fryer veggies are always a hit. Plus, clean-up is a breeze and the flavor payoff is huge. The mix of zucchini, bell peppers, onions, cherry tomatoes, and broccoli gets just the right amount of char and crunch, making this a delicious and colorful dish that’s almost too pretty to eat.

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Why You’ll Love This Roasted Air Fryer Vegetables Recipe

These vegetables are roasted to perfection with just a drizzle of olive oil and your favorite seasonings. You’ll love how fast and easy it is—no need to preheat the oven or wait around forever. It’s healthy, vegan, gluten-free, and low-carb. And best of all? You can switch up the veggies every time and never get bored.

What Vegetables Are Best for Roasting in the Air Fryer?

I’ve tested a variety of veggies in the air fryer, and some work better than others for that perfect roasted texture. Zucchini, bell peppers, red onion, broccoli, cherry tomatoes, and even small chunks of potatoes or carrots cook beautifully and evenly. They crisp up on the edges while staying tender inside. The key is to cut the vegetables into uniform sizes to ensure even cooking and to avoid overcrowding the basket—give them room to roast, not steam.

Root vegetables like sweet potatoes and carrots might take a few extra minutes compared to water-rich veggies like zucchini and bell peppers, so you can either cut them smaller or start cooking them a bit earlier if you’re mixing.

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Options for Substitutions

The beauty of this recipe lies in its flexibility. Don’t have broccoli? Try cauliflower florets. No red onion? Use yellow onion or shallots for a milder flavor. You can swap cherry tomatoes for grape tomatoes, or toss in mushrooms, asparagus, or even Brussels sprouts.

If you’re going low-FODMAP or just want to simplify things, stick to zucchini, bell peppers, and carrots. Not a fan of olive oil? Avocado oil is another great high-heat option. And for seasoning, the sky’s the limit: garlic powder, paprika, Italian seasoning, or even a dash of curry powder can take your veggies in a whole new direction.

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Ingredients for This Roasted Air Fryer Vegetables Recipe

Zucchini – Adds moisture and a slightly sweet flavor. Its soft texture contrasts nicely with crispier vegetables.

Red Bell Pepper – Brings a pop of color and a sweet, smoky note once roasted.

Yellow Bell Pepper – Offers variety in both flavor and appearance, with a mellow sweetness.

Red Onion – Roasts beautifully with a slight char and brings savory depth to the mix.

Cherry Tomatoes – Burst in the air fryer, releasing juicy sweetness that complements the savory flavors.

Broccoli Florets – Perfect for roasting; they crisp up on the outside while staying tender inside.

Olive Oil – Helps everything crisp and roast evenly without drying out. A light drizzle is all you need.

Salt and Black Pepper – The essential seasoning duo that enhances every vegetable’s natural flavor.

Dried Herbs (like parsley, thyme, or Italian seasoning) – Elevates the dish with aromatic, earthy notes.

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Step 1: Prep the Vegetables

Wash and dry all your vegetables thoroughly. Then chop them into similar bite-sized pieces—zucchini into half-moons, peppers into chunks, onions into wedges, and broccoli into small florets. Keep cherry tomatoes whole so they don’t fall apart during cooking.

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Step 2: Season Everything

Place all the chopped vegetables into a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, and your choice of dried herbs. Toss everything together to ensure each piece is well coated.

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Step 3: Preheat the Air Fryer

If your air fryer model requires preheating, set it to 375°F (190°C) and let it warm up for a few minutes. This step helps the vegetables start crisping right away.

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Step 4: Air Fry in Batches

Spread the seasoned vegetables in a single layer in the air fryer basket—don’t overcrowd, or they’ll steam instead of roast. Cook for about 10–15 minutes, shaking the basket halfway through to cook evenly.

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Step 5: Check for Doneness

When the vegetables are tender with golden-brown edges, they’re ready. Some pieces may char slightly, which adds even more flavor. Remove and transfer to a serving platter.

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How Long to Cook the Roasted Air Fryer Vegetables

Most vegetables cook perfectly in the air fryer at 375°F (190°C) for 12 to 15 minutes. The exact time depends on your air fryer model and the size of your veggie pieces. Tender veggies like zucchini and tomatoes take less time, while firmer ones like carrots or potatoes may need a couple more minutes. Always shake the basket halfway through cooking to ensure even roasting.

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Tips for Perfect Roasted Air Fryer Vegetables

• Cut Evenly: Uniform pieces cook at the same rate, preventing some from burning while others are still raw.
• Don’t Overcrowd: Give veggies space in the basket to allow hot air to circulate. Cook in batches if needed.
• Use Minimal Oil: A light drizzle is enough. Too much oil can make veggies soggy rather than crispy.
• Add Seasonings Last-Minute (if needed): For delicate herbs or spices that burn easily, sprinkle them right after cooking.
• Check Frequently Toward the End: Air fryers cook quickly—don’t walk away. The difference between perfect and overdone can be a minute or two.

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Watch Out for These Mistakes While Cooking

• Overcrowding the Basket: This is the most common error. If the basket is too full, vegetables steam instead of roast, leading to soggy results.
• Skipping the Shake: Forgetting to shake the basket halfway through cooking can lead to unevenly roasted veggies.
• Too Much Oil: Excess oil will make the vegetables greasy and may smoke during cooking. A light coating is plenty.
• Cooking All Veggies Together Regardless of Type: Harder vegetables like carrots or potatoes need longer. Start them earlier or cut them smaller.
• Seasoning Too Early with Delicate Herbs: Fresh herbs can burn easily. Add them after cooking for the best flavor.

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What to Serve With Roasted Air Fryer Vegetables?

Grilled Chicken or Steak

These veggies pair beautifully with grilled meats, balancing richness with their light, fresh flavor.

Quinoa or Couscous

Serve over a bed of quinoa or couscous for a nourishing, plant-based meal.

Pasta

Toss into your favorite pasta with a bit of olive oil and Parmesan for a simple, satisfying dinner.

Fried or Poached Eggs

Top with a runny egg for a protein-packed vegetarian breakfast or brunch.

Rice Bowls

Layer into a rice bowl with a drizzle of tahini or soy sauce for a quick, colorful lunch.

Flatbreads or Wraps

Stuff into a warm pita or wrap with hummus or tzatziki for a hearty handheld option.

Tofu or Tempeh

Add air-fried tofu or crispy tempeh for a plant-based protein boost.

Soup or Stew Side

Serve alongside a hearty soup for a comforting, well-rounded meal.

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Storage Instructions

Let the vegetables cool completely before storing. Transfer them to an airtight container and refrigerate—they’ll keep well for up to 4 days. To reheat, pop them back into the air fryer for a few minutes at 350°F (175°C) to restore their crispiness, or warm them in a skillet over medium heat.

Avoid microwaving if you want to retain the roasted texture—it can make them soggy. These veggies are also great cold in salads or wraps, so you might not even need to reheat them at all.

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Estimated Nutrition

The following estimates are for one serving of roasted air fryer vegetables (based on four servings per recipe):

• Calories: 110
• Total Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 11g
• Fiber: 3g
• Sugars: 6g
• Protein: 2g
• Sodium: 180mg

Nutrition will vary depending on the type and amount of vegetables and oil used.

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Frequently Asked Questions

Can I use frozen vegetables in the air fryer?

Yes, but they won’t get as crisp as fresh ones. Pat them dry and adjust cooking time slightly since they contain more moisture.

Do I need to peel the vegetables first?

No need to peel vegetables like zucchini or bell peppers. For carrots or potatoes, it’s optional—just make sure they’re well scrubbed.

Can I make this recipe oil-free?

You can skip the oil, but the veggies will be less crispy. Consider using a spray of water and seasoning them well for flavor.

Why are my vegetables soggy?

This usually happens from overcrowding or using too much oil. Spread them in a single layer and use just a light coating.

Can I season the veggies after cooking?

Absolutely. This is especially great for fresh herbs, lemon juice, or delicate seasonings that might burn in the air fryer.

What’s the best way to cut vegetables for even cooking?

Cut them into similar-sized pieces so they cook uniformly. Softer veggies should be slightly larger, while firmer ones can be smaller.

Is parchment paper safe in the air fryer?

Yes, but only if it’s perforated and used under food to prevent it from flying around. Make sure it doesn’t block airflow.

Can I double the recipe?

Yes, but cook in batches. Overloading the air fryer will steam the vegetables and prevent them from crisping up.

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Conclusion

Roasted Air Fryer Vegetables are a fast, flavorful, and incredibly versatile side dish that belongs in your weekly rotation. With just a handful of ingredients and under 20 minutes of cook time, they bring vibrant color and texture to any meal. Whether you’re pairing them with meat, grains, or enjoying them solo, this is a go-to recipe you’ll want to keep coming back to.

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