Roasted Air Fryer Vegetables

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Roasted Air Fryer Vegetables have completely changed the way I prepare weeknight meals. I used to think roasting vegetables required a hot oven and a lot of waiting, but after trying this in the air fryer, I’ve never looked back. The edges are perfectly crisp, the insides stay tender, and the flavor intensifies in the most delicious way—without needing to hover near the oven.

Whether I’m looking to prep a healthy side, add a boost of color to my plate, or just clean out the fridge, these roasted vegetables come to the rescue. I love how customizable they are and how quickly they come together. Plus, the air fryer gives them that golden roasted finish without the hassle of traditional baking.

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Why You’ll Love This Roasted Air Fryer Vegetables Recipe

Roasted Air Fryer Vegetables are everything you want in a side dish: flavorful, easy, and healthy. They take just minutes to prepare and work beautifully with nearly any kind of vegetable. No soggy results here—each bite has the perfect balance of crispiness and tenderness. It’s an effortless way to eat more veggies without sacrificing taste or time.

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What Vegetables Work Best in the Air Fryer?

I’ve tried just about every vegetable in the air fryer, and while most do wonderfully, some truly shine. Broccoli, zucchini, bell peppers, red onion, and cherry tomatoes are my top picks for this recipe. They cook evenly, develop a lovely roasted char, and their natural sweetness intensifies in the air fryer. Root veggies like carrots or potatoes also work well but may need a slightly longer cooking time or a smaller cut to match the timing of more delicate vegetables.

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Options for Substitutions

The beauty of this recipe is its flexibility. If you’re missing one of the veggies I use, don’t worry—you can swap in what you have.

• Cauliflower instead of broccoli if you prefer a milder bite.
• Sweet potatoes or butternut squash in place of zucchini for something heartier.
• Shallots or white onions if red onion isn’t on hand.
• Green beans or asparagus if you’re in a spring mood.
• Mushrooms for an earthy twist, though they do release more moisture.

Don’t be afraid to experiment. Just try to group vegetables with similar cooking times so everything roasts evenly.

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Ingredients for This Roasted Air Fryer Vegetables Recipe

Zucchini – This tender veggie roasts quickly and soaks up seasoning beautifully. It adds a nice soft texture to balance firmer vegetables.

Red Bell Pepper & Yellow Bell Pepper – These bring color, sweetness, and a bit of smoky depth once roasted. They also blister perfectly in the air fryer.

Broccoli Florets – Crucial for that crisp-tender bite. The tops get wonderfully charred and packed with flavor.

Red Onion – It caramelizes slightly in the air fryer, adding a hint of sweetness and richness to the mix.

Cherry Tomatoes – These burst with juicy goodness and bring a bright, tangy contrast to the roasted flavors.

Olive Oil – Helps the vegetables crisp up and carries the seasoning. A light coating is all you need.

Garlic Powder & Onion Powder – These add depth without overpowering the natural flavors of the vegetables.

Dried Italian Herbs – A mix of oregano, basil, and thyme brings a Mediterranean warmth to the dish.

Salt & Black Pepper – Essential for seasoning. Adjust to taste to bring out the best in every bite.

Fresh Parsley (optional) – For a fresh finish and color contrast when serving.

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Step 1: Prep the Vegetables

Wash and thoroughly dry all the vegetables. Cut the zucchini into thick slices, bell peppers into chunks, broccoli into small florets, red onion into wedges, and keep cherry tomatoes whole or halved if large.

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Step 2: Season Everything

Place the cut vegetables in a large mixing bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle in the garlic powder, onion powder, dried Italian herbs, salt, and pepper. Toss again to distribute the seasonings well.

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Step 3: Preheat the Air Fryer

Preheat your air fryer to 375°F (190°C) for about 3 minutes. This helps give the vegetables a head start on crisping up.

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Step 4: Arrange in the Basket

Spread the vegetables in a single layer in the air fryer basket. Avoid overcrowding—if needed, cook in batches to allow proper air circulation.

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Step 5: Cook Until Golden

Air fry for 10 to 12 minutes, shaking the basket halfway through to ensure even roasting. Keep an eye on more delicate veggies like tomatoes—they’ll cook faster.

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Step 6: Serve and Garnish

Once the vegetables are tender with golden, crispy edges, remove them from the air fryer. Sprinkle fresh parsley over the top if desired, and serve hot.

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How Long to Cook Roasted Air Fryer Vegetables

Most mixed vegetables roast perfectly in the air fryer in 10 to 12 minutes at 375°F (190°C). Softer veggies like zucchini and tomatoes may cook a little faster, while denser ones like carrots or potatoes might need an extra 2 to 3 minutes. Shaking the basket at the halfway point helps everything roast evenly.

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Tips for Perfect Roasted Air Fryer Vegetables

• Dry your veggies well: Any excess moisture can cause steaming instead of roasting.
• Cut evenly: Try to keep all your veggies around the same size so they cook uniformly.
• Don’t overcrowd: Airflow is key in the air fryer. Cook in batches if necessary.
• Add delicate veggies later: If you’re combining harder and softer vegetables, consider starting the firmer ones a few minutes earlier.
• Season well: Don’t skimp on salt or herbs—roasting intensifies flavor, and the right seasoning makes all the difference.
• Use a little oil: Just enough to lightly coat helps with crispiness and browning without making the veggies greasy.

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Watch Out for These Mistakes While Cooking

• Skipping the preheat: Starting with a cold air fryer can make the vegetables cook unevenly and lose that crisp texture.
• Overcrowding the basket: Too many veggies piled up will steam instead of roast. Give them space.
• Not drying veggies thoroughly: Water on the surface leads to sogginess. Pat them dry with a towel before seasoning.
• Using too much oil: A little goes a long way. Too much and your veggies will turn greasy.
• Forgetting to shake the basket: This step ensures even cooking and browning. Don’t skip it halfway through.

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What to Serve With Roasted Air Fryer Vegetables?

Grilled Chicken

Pair the veggies with juicy grilled chicken for a light yet satisfying dinner.

Quinoa or Couscous

Toss the roasted vegetables over cooked quinoa or couscous for a colorful grain bowl.

Baked Salmon

The bold flavor of salmon pairs beautifully with the sweetness of roasted peppers and tomatoes.

Pasta

Mix the vegetables into cooked pasta with a little olive oil and parmesan for a vibrant meatless main.

Fried Eggs

Serve alongside a sunny-side-up egg for a hearty breakfast or brunch plate.

Hummus and Pita

Make a Mediterranean snack board with hummus, pita wedges, and these roasted veggies.

Tofu or Tempeh

For a plant-based protein boost, serve the vegetables with crispy tofu or marinated tempeh.

Rice Bowls

Build a veggie-forward rice bowl with your favorite sauce—like tahini, pesto, or chimichurri.

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Storage Instructions

Leftover roasted air fryer vegetables store well in an airtight container in the refrigerator for up to 4 days. To reheat, pop them back into the air fryer at 350°F for 3 to 5 minutes to bring back the crispiness. You can also reheat in a skillet over medium heat or microwave them, though they’ll be softer that way. Avoid freezing—they tend to get mushy when thawed.

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Estimated Nutrition

These values are based on one serving (approximately 1 cup) and may vary depending on the vegetables used and amount of oil:

• Calories: 120
• Total Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 13g
• Fiber: 4g
• Sugars: 5g
• Protein: 3g
• Sodium: 220mg
• Cholesterol: 0mg

It’s a low-calorie, high-fiber side dish packed with nutrients and flavor, making it perfect for nearly any dietary plan.

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Frequently Asked Questions

How do I keep the vegetables from getting soggy in the air fryer?

Make sure to dry them well before cooking and don’t overcrowd the basket. Moisture and tight spacing prevent proper air circulation.

Can I use frozen vegetables instead of fresh?

You can, but they may turn out softer. Thaw and pat them dry as much as possible before air frying.

Do I need to peel vegetables like zucchini or carrots?

Not necessarily. Zucchini skin is tender and edible. For carrots, peeling is optional—just scrub them clean.

What’s the best oil to use for roasting in the air fryer?

Olive oil is my go-to, but avocado oil or grapeseed oil also work well due to their high smoke points.

Can I prepare the vegetables ahead of time?

Yes, chop and season them ahead, then store in the fridge for up to a day. Air fry just before serving for the best texture.

How can I make the veggies spicier?

Add crushed red pepper flakes, chili powder, or a dash of cayenne to your seasoning mix.

Is this recipe vegan and gluten-free?

Absolutely! As long as you stick with plant-based oils and herbs, it fits both vegan and gluten-free diets.

What if I don’t have an air fryer?

You can roast the same mix in a conventional oven at 425°F (220°C) for 20–25 minutes, flipping halfway through.

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Conclusion

Roasted Air Fryer Vegetables are a weeknight hero—quick to prepare, endlessly versatile, and full of rich, caramelized flavor. Whether you’re serving them as a side, mixing them into grain bowls, or enjoying them as a light meal on their own, they deliver every time. Once you try them, you’ll wonder how you ever roasted vegetables any other way.

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