Air fryer vegetables taste like oven-roasted vegetables- crisp, golden, and caramelized around the edges, but in a fraction of the time. I’ll walk you through the whole process, including a step-by-step video below.
I eat air fryer vegetables like candy
I used to think nothing beats roasted veggies, but as someone who has written an entire air fryer cookbook, I was curious what would happen if I used a combination of them in one go- the oven hasn’t been turned on in quite some time. Here’s why you should air fry veggies:
- Flavor: The natural sugars start to brown and caramelize, which makes them taste sweeter and richer.
- Texture: The outside becomes crispy while the inside stays soft and creamy.
- Moisture: Unlike boiling or steaming, air frying evaporates moisture, which concentrates the veggies’ flavor.
- Aroma: My partner always knows when I’m air frying veggies because the kitchen smells amazing- almost warm and toasty.
Key Ingredients
The vegetables I’m using are broccoli, bell pepper, sweet potato, mushrooms, and zucchini. A little salt and pepper add flavor, along with some freshly grated Parmesan cheese. Everything is tossed in olive oil to achieve proper caramelization.
How to make air fryer vegetables
Step 1- Season. Toss the vegetables with salt, pepper, olive oil, then sprinkle with Parmesan.
Step 2- Air fry. Add the vegetables to an air fryer basket and air fry for 10-13 minutes, shaking the basket once halfway through.
Step 3- Repeat. Remove the vegetables from the air fryer and repeat the process until all the vegetables are cooked.
Other vegetables I’ve used
Please don’t feel like you need to use the veggies I’ve included. Here are some other ones I’ve tested and some notes on how to adjust the air frying time to compensate:
Cauliflower florets: No time adjustments required.
Carrots: Cut into small cubes or matchsticks.
Asparagus: Add in the last 5 minutes of air frying, or it goes limp.
Cherry tomatoes: I add to the last 3 minutes. They burst and get beautifully jammy.
Green beans: No time adjustments required.
Arman’s recipe tips
- Vegetable size matters. The veggie combo I’m using has been tested to cook evenly- even with a mix of firm vegetables like sweet potato and wet vegetables like zucchini- because they’ve been cut accordingly. The sweet potato especially needs to be cut into small 1-inch cubes. If they are too large, they’ll be a little hard while the other veggies are tender.
- Cook in an even layer. My most important rule for air frying any vegetable. While individual vegetables benefit from space between them, my medley is fine to air fry with edges touching. They still caramelize beautifully. I would refrain from piling them in, though. Cook them in batches.
- Start with dry vegetables. Even a tiny bit of moisture left on them can affect how well they crisp up. Make sure to pat them dry thoroughly before tossing them into the oil.
How to store leftovers
Leftover vegetables are best kept in the fridge, covered, for up to 5 days. You can also freeze them in a Ziploc bag for up to 2 months. To reheat, I suggest popping them back in the air fryer at 350°F for 4-5 minutes. Although I do love them cold!
-
Preheat the air fryer to 390°F.
-
In a large mixing bowl, add the chopped vegetables. Drizzle olive oil over the top, add the salt, pepper, and Parmesan cheese, and mix well.
-
Add a single layer of the seasoned vegetables to the air fryer basket. Air fry for 10-13 minutes (mine took 10), shaking halfway through. Repeat the process until all the vegetables are cooked (until soft, tender, and crisp around the edges).
-
Remove the vegetables from the air fryer basket and serve immediately.
Serving: 1servingCalories: 112kcalCarbohydrates: 13gProtein: 3gFat: 6gSodium: 343mgPotassium: 477mgFiber: 3gSugar: 5gVitamin A: 6145IUVitamin C: 83mgCalcium: 48mgIron: 1mgNET CARBS: 10g
