Air Fryer Roasted Vegetables
You don’t have to turn on the oven to get perfect caramelized roasted veggies! These Air Fryer Roasted Vegetables are tender, golden and can be served as a side dish, in bowls or even in pasta salad. They’re perfect for meal prep and the recipe includes cooking times for any type of vegetable!
I love preparing a side of simple roasted or grilled vegetables to use up what I have in my fridge and pantry. This time of year, it’s often so hot that I don’t want to turn on the oven OR go outside and grill, so I turn to my trusty air fryer.
These Air Fryer Roasted Vegetables may just be my favorite way to prepare vegetables now. They’re tender and caramelized, there’s no oven or grill to preheat, and they’re ready in about 15 minutes.
The best part is that you can use soft, medium or hard vegetables — the trick is to cut them in uniform pieces so that they cook evenly.
If cooking hard and soft vegetables together, cut the hard vegetables thinner so that they cook up at the same time.
I used a colorful combination of veggies and tossed them in olive oil and my za’atar spice recipe, but any seasoning works great.
These beautiful rainbow vegetables can be served as a side dish, added to salads or pasta salad, and so much more.
This recipe is a fabulous way to eat your veggies! 🙂
Why you’ll love this recipe
- Roasted vegetables in the air fryer are tender and caramelized and seasoned with za’atar spice.
- Recipe includes cooking times for soft and hard vegetables, so this is a great clean out the fridge type of recipe.
- You can easily change things up with your favorite veggies and seasoning.
- It’s extremely versatile and can be served as a side dish, or add the veggies to salads, pasta salad and more.
Recipe ingredients
- Vegetables. I’ve used a wide variety (about 8 cups) of vegetables, including cauliflower, green beans, zucchini, summer squash, red onion, bell pepper, mushrooms and beets, but any combination of veggies will work well. Vegetable cooking time will vary based on whether they are soft, medium or hard, but they can be combined easily. Simply cut soft and medium density veggies larger and hard vegetables thinner so that they cook evenly.
- Olive oil. Coat the vegetables in olive oil to promote browning and to help the seasoning to adhere to them.
- Seasoning. I used my za’atar spice recipe, which has an herby, lemony flavor that’s perfect for these veggies. You can also use my homemade blackened seasoning or your favorite spice blend.
See the recipe card below for the full list of ingredients and quantities.
Air fryer cooking times for vegetables
It’s important to note that cooking time will vary based on the thickness and type of your vegetables. Cooking times for soft, medium and hard density vegetables are listed below.
Soft (or high moisture) vegetables 8-12 minutes
- Asparagus
- Eggplant
- Mushrooms
- Summer squash
- Zucchini
Medium density vegetables 10-15 minutes
- Bell peppers
- Broccoli (see my air fryer broccoli recipe)
- Cauliflower
- Green beans
- Onion
- Snap peas
Hard (or dense) vegetables (15-20 minutes)
- Beets
- Brussels sprouts (see my recipe for air fryer brussels sprouts)
- Butternut squash
- Carrots (see my air fryer carrot recipe)
- Potatoes (see my crispy air fryer potatoes)
- Sweet potatoes (see my recipe for air fryer sweet potatoes)
How to cook vegetables in the air fryer
Cooking vegetables in the air fryer is very easy. Simply toss the veggies in olive oil and seasoning and air fry them at 390 degrees from 10-15 minutes or until tender and caramelized.
If you have a smaller air fryer, cook the vegetables in batches so that the air fryer isn’t over crowded. This will help the vegetables cook more evenly.
Pro tip: Cut the vegetables in uniform sizes and toss once or twice so that they cook evenly. If using both hard and soft vegetables, cut softer veggies larger and hard veggies thinner.
See the recipe card below for full instructions.
Recipe FAQs
You can pretty much cook any type of vegetables that you have on hand in the air fryer, just keep in mind that they should be cut uniformly so that they cook evenly.
If air frying a mix of hard and soft vegetables together, cut the softer veggies into larger pieces and the harder ones into thinner pieces. Or, cook the hard veggies 5-7 minutes prior to adding the soft veggies so that they’re done at the same time.
Yes you can, but they will take up to 2 minutes longer to cook. They will also release a lot more moisture, which will keep them from browning.
I recommend thawing the vegetables slightly, then blot them with paper towels prior to tossing them with olive oil and seasoning.
Toss the vegetables in olive oil, which promotes browning, and cook at a higher temperature of 390 or 400 degrees.
It’s also best not to overcrowd the air fryer, so cook in batches as needed, and toss the vegetables about every 5 minutes so that they cook evenly.
Serving suggestions
There are so many delicious way to serve these air fryer roasted vegetables! See the following ideas for inspiration:
- They make a quick weeknight dinner paired with garlic butter salmon or oven baked pork chops.
- Serve in bowls over cilantro lime rice with instant pot black beans for an easy vegetarian meal. Top with Greek tzatziki.
- They’d be a great filling for burritos with your favorite beans, cheese and homemade guacamole.
- Toss with cooked quinoa or pasta and your favorite dressing for a cook-out worthy side or meal prep lunch.
- Change things up by tossing them with grated parmesan or crumbled feta cheese and a squeeze of lemon.
Recipe notes
- Pro tip: When mixing hard, medium and soft veggies, cut softer veggies into larger 1/2″ thick pieces, and medium-hard veggies into about 1/4″ thick pieces for uniform cooking.
- Sub the Za’atar seasoning with your favorite seasonings. Herbs de provence is great, or use an easy all purpose seasoning like garlic powder, onion powder, smoked paprika, salt and pepper.
- This is a great “clean out the fridge” recipe — it works with any kind of veggies!
- Store in an air tight container in the refrigerator for up to 5 days.
More air fryer recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Air Fryer Roasted Vegetables
Equipment
Ingredients
- 1 medium zucchini halved lengthwise and cut into 1/2" thick half moons
- 1 medium yellow squash halved lengthwise and cut into 1/2" thick half moons
- 1.5 cups cauliflower florets cut into bite-sized pieces
- 1 large golden beet peeled and cut into 1/4" thick pieces
- 1 large red bell pepper cut into 1" pieces
- 4 ounces mushrooms cut into 1/4" thick slices, or quartered
- 4 ounces green beans cut into bite-sized pieces
- 1 small red onion into 1" thick chunks
- 1.5 tablespoons za'atar seasoning see note 2
- 2 tablespoons olive oil sub with avocado oil
Instructions
- Place the vegetables in a large bowl and set aside.1 medium zucchini, 1 medium yellow squash, 1.5 cups cauliflower florets, 1 large golden beet, 1 large red bell pepper, 4 ounces mushrooms, 4 ounces green beans, 1 small red onion
- Combine the za'atar seasoning and olive oil in a small bowl, then pour over the vegetables and toss well to coat.1.5 tablespoons za'atar seasoning, 2 tablespoons olive oil
- Place the vegetables in the air fryer basket. If your air fryer is smaller, cook the vegetables in batches as they will cook more evenly if the basket is not over crowded. Cook at 390 degrees for 12-15 minutes or until the vegetables are tender and caramelized. Serve and enjoy!
Notes
- Pro tip: When cooking a wide variety of hard, medium and soft veggies, cut softer veggies into larger 1/2″ thick pieces, and medium-hard veggies into about 1/4″ thick pieces for uniform cooking.
- Sub the Za’atar seasoning with your favorite seasonings. Herbs de provence is great, or use an easy all purpose seasoning like garlic powder, onion powder, smoked paprika, salt and pepper.
- This is a great “clean out the fridge” recipe — it works with any kind of veggies!Â
- Store in an air tight container in the refrigerator for up to 5 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
