You don’t need to turn on the oven to get perfectly caramelized roasted vegetables. These Air Fryer Roasted Vegetables come out tender, golden and full of flavor. They make an excellent side dish, a colorful bowl ingredient or a tasty addition to pasta salads. This method is ideal for meal prep, and the recipe below includes air fryer cooking times for different vegetable types so you can use whatever you have on hand.
In warm weather I prefer the air fryer to avoid heating the kitchen or firing up the grill. Tossing a mix of vegetables with a little oil and seasoning and cooking them at high heat gives the same caramelized, roasted results in a fraction of the time. The key is cutting vegetables into uniform pieces so they finish at the same time.
These air fryer vegetables are especially versatile. I often use a blend of soft, medium and hard vegetables; when mixing textures, trim the harder vegetables thinner so everything cooks evenly. In this version the vegetables are tossed with olive oil and za’atar for a bright, herby note, but you can swap in your favorite spice blend.
Why you’ll love this recipe
- Tender, caramelized vegetables with minimal fuss—no oven preheating required.
- Includes air fryer cooking times for soft, medium and hard vegetables so you can mix and match.
- Customizable: swap vegetables or seasonings to suit your pantry and taste.
- Great for weeknight dinners, bowls, salads, pasta or meal prep.
Recipe ingredients
- Vegetables (about 8 cups total). Use a mix such as cauliflower florets, green beans, zucchini, summer squash, red onion, bell pepper, mushrooms and beets. Cut vegetables into uniform bite-sized pieces; when combining soft and hard vegetables, cut the hard ones thinner so they finish with the softer ones.
- Olive oil (or avocado oil). A light coating helps with browning and helps the seasoning stick.
- Seasoning. Za’atar gives a lemony, herbal flavor here, but use any spice blend you like (all‑purpose seasoning, smoked paprika, herbs de Provence, etc.).
See the recipe card below for a clear ingredient list and exact quantities.
Air fryer cooking times for vegetables
Cooking time varies by vegetable type and thickness. The times below are a guideline for 390°F (200°C). Cut vegetables so pieces are consistent for even cooking.
Soft (high-moisture) vegetables — 8–12 minutes
- Asparagus
- Eggplant
- Mushrooms
- Summer squash
- Zucchini
Medium-density vegetables — 10–15 minutes
- Bell peppers
- Broccoli
- Cauliflower
- Green beans
- Onion
- Snap peas
Hard (dense) vegetables — 15–20 minutes
- Beets
- Brussels sprouts
- Butternut squash
- Carrots
- Potatoes
- Sweet potatoes
How to cook vegetables in the air fryer
Cooking vegetables in the air fryer is straightforward. Toss the cut vegetables with oil and seasoning, then air fry at 390°F (about 200°C) until tender and caramelized—typically 10–15 minutes depending on the mix and piece size.
If your air fryer basket is small, cook in batches rather than overcrowd it; leaving space allows hot air to circulate for better browning. Toss the basket once or twice during cooking so pieces roast evenly.
Pro tip: Cut vegetables to similar sizes and toss during cooking. When mixing textures, cut softer vegetables into larger pieces and the harder ones thinner so they finish at the same time.
Follow the recipe card below for exact steps and timing.
Recipe FAQs
Most vegetables roast well in the air fryer. Cut items into uniform pieces so they cook evenly. When combining hard and soft vegetables, either cut hard vegetables thinner or start the hard vegetables 5–7 minutes earlier, then add the softer ones so everything finishes together.
Yes. Frozen vegetables may take a couple of minutes longer and can release moisture that reduces browning. If possible, thaw slightly and pat dry before tossing with oil and seasoning to improve caramelization.
Toss with a little oil and cook at a higher temperature (around 390–400°F). Avoid overcrowding the basket, and shake or stir the vegetables every 4–6 minutes so all sides get exposed to hot air and crisp up.
Serving suggestions
These roasted vegetables work in many dishes. Try a few ideas:
- Serve alongside pan-seared salmon, roasted chicken or pork chops for a quick weeknight dinner.
- Build a vegetarian bowl: rice or quinoa, black beans, roasted vegetables and a dollop of yogurt or tahini.
- Use as a burrito or wrap filling with beans, cheese and avocado.
- Toss with cooked pasta or quinoa and a light vinaigrette for meal-prep lunches.
- Finish with grated parmesan or crumbled feta and a squeeze of lemon for a bright finish.
Recipe notes
- Pro tip: For a large mix of textures, cut softer vegetables into roughly 1/2″ pieces and medium-hard vegetables into about 1/4″ pieces to help them cook uniformly.
- Swap the za’atar for other seasonings you enjoy—herbs de Provence, garlic powder, smoked paprika or a simple salt-and-pepper blend all work well.
- This is a perfect “clean out the fridge” recipe: use whatever vegetables you have on hand.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe: Air Fryer Roasted Vegetables
Servings: 6–8 | Prep: 10 minutes | Cook: 12–20 minutes (depending on vegetables)
Ingredients
- 1 medium zucchini, halved lengthwise and cut into 1/2″ half moons
- 1 medium yellow squash, halved and sliced 1/2″ thick
- 1.5 cups cauliflower florets, bite-sized
- 1 large golden beet, peeled and cut into 1/4″ slices (or substitute another firm vegetable)
- 1 large red bell pepper, cut into 1″ pieces
- 4 oz mushrooms, sliced or quartered
- 4 oz green beans, trimmed and cut into bite-sized pieces
- 1 small red onion, cut into 1″ chunks
- 1.5 tablespoons za’atar (or your preferred seasoning)
- 2 tablespoons olive oil (or avocado oil)
Instructions
- Place all prepared vegetables in a large bowl.
- Whisk the za’atar and olive oil together, then pour over the vegetables. Toss to coat evenly.
- Arrange the vegetables in a single layer in the air fryer basket. If necessary, cook in batches to avoid overcrowding.
- Air fry at 390°F (about 200°C) for 12–15 minutes for a mix of medium and soft vegetables, or 15–20 minutes for denser vegetables, shaking or tossing every 4–6 minutes. Cook until vegetables are tender and caramelized to your liking.
- Remove, season to taste, and serve warm.
Equipment
- Air fryer (medium to large basket recommended)
- Mixing bowl and a spatula or tongs
Nutrition (approx. per serving)
Calories: 79 kcal • Carbohydrates: 10 g • Protein: 3 g • Fat: 4 g • Fiber: 3 g • Sodium: 38 mg • Vitamin C: 49 mg