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Air-Fryer Roasted Veggies

Air fryer vegetables are easy since air fryers are taking over kitchens nationwide. They're mini convection ovens that fry foods with little to no oil, less fat, and fewer calories. A heating element and fan bathe the food in

Basic Details:

Prep time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Servings:

4

Yield:

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Ingredients

Original recipe (1X) yields 4 servings

  • ½ cup diced zucchini
  • ½ cup diced summer squash
  • ½ cup diced mushrooms
  • ½ cup diced cauliflower
  • ½ cup diced asparagus
  • ½ cup diced sweet red pepper
  • 2 teaspoons vegetable oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1/4 teaspoon seasoning, or more to taste

Directions

  1. Gather all ingredients.

    All ingredients gathered to make air fryer roasted veggies
     

  2. Preheat the air fryer to 360 degrees F (180 degrees C).

  3. Add zucchini, squash, mushrooms, cauliflower, asparagus, red pepper, oil, salt, pepper, and desired seasoning to a large bowl. Toss to coat; arrange in a single layer in the fryer basket.

    Ingredients mixed together in a bowl with desired seasonings.
    Veggies arranged in the air fryer.
     

  4. Cook, stirring halfway, in the preheated air fryer until tender crisp, about 10 minutes.

    Veggies halfway through cooking.
     

  5. Serve hot and enjoy!

    overhead angle looking down at air-fryer roasted vegetables

Four Seasoning Ideas:

1. Italian seasoning

2. Herbes de Provence

3. Smoked paprika

4. Gremolata: 1/2 cup chopped fresh parsley, 2 teaspoons lemon zest, and 2 cloves minced garlic

Recipe Tip

If using firm vegetables (e.g., new potato, carrot, turnip, parsnip, winter squash, celeriac, sweet potato), cook for 15 minutes, stirring every 5 minutes.

Nutrition Facts (per serving)

Calories

37

Fat

2g

Carbs

3g

Protein

1g