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The Ultimate Air Fryer Roasted Vegetables: Crispy, Healthy & Ready in Minutes!
Alex

Air Fryer Roasted Vegetables

Air fryer roasted vegetables, meal-prep style: batch-cook crispy veggies in 12 minutes, store 4 days, and reheat them crisp. Your healthy make-ahead side.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dishes
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 2 cups mixed vegetables broccoli, carrots, bell peppers
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano or thyme
  • Salt and black pepper to taste
  • Optional: fresh lemon juice or grated Parmesan to finish

Method
 

  1. Wash and cut all the vegetables into similar-sized pieces so they cook evenly, no burnt or raw bits.
  2. In a large bowl, toss them with the olive oil, garlic powder, herbs, salt, and pepper until every piece is lightly coated.
  3. Preheat the air fryer to 380°F (190°C).
  4. Add the vegetables in a single layer. Don't overcrowd, cook in batches if you have to.
  5. Cook for 10 to 12 minutes, shaking the basket halfway, until the edges are crispy and golden.
  6. Finish with a squeeze of lemon or a sprinkle of Parmesan and serve hot.

Notes

  1. Cooking times by vegetable: Dense vegetables (carrots, potatoes, butternut squash) need 15 to 20 minutes; broccoli and peppers need 10 to 12; zucchini and mushrooms need 8 to 10. Cut dense ones smaller, or add softer vegetables halfway through.
  2. Frozen vegetables: Cook straight from frozen at 400°F for 14 to 18 minutes and skip thawing; thawed frozen vegetables turn soggy.
  3. Meal prep: Roasted vegetables keep 4 to 5 days in the fridge. Undercook them by 2 minutes if you plan to reheat.
  4. Oil: Avocado oil tolerates higher heat than extra virgin olive oil if you run your fryer at 400°F.