You don’t need to heat up your oven to get wonderfully caramelized vegetables. These Air Fryer Roasted Vegetables come out tender, golden and full of flavor. Serve them as a simple side, toss into grain bowls or pasta salads, or use them for meal prep. This recipe works with almost any combination of vegetables and includes guidance for cook times by vegetable type.
I like to roast or grill vegetables to use up produce from the fridge. When it’s hot outside or I don’t want to heat the kitchen, the air fryer is my go-to. These air-fried vegetables are one of my favorite ways to cook a colorful mix—no oven or grill needed and most mixes are ready in about 15–20 minutes.
The key is cutting the vegetables into uniform pieces so they cook evenly. If you mix soft and hard vegetables, cut the harder ones thinner or start them a few minutes earlier so everything finishes at the same time.
In the photos here I tossed the vegetables with olive oil and a za’atar-style seasoning for a bright, herb-and-lemon profile, but you can use any spice blend you prefer—ranch-style seasoning, garlic and smoked paprika, or a simple salt-and-pepper-herb mix all work well.
These roasted vegetables make a versatile, colorful addition to many meals and are an easy way to get more vegetables into your day.
Why you’ll love this recipe
- Tender, caramelized vegetables with minimal fuss and no oven needed.
- Clear air fryer cooking times for soft, medium and hard vegetables—great for using up whatever you have on hand.
- Easy to customize with different vegetables and seasonings.
- Versatile: serve as a side, add to salads, toss with grains or pasta for meal prep.
Recipe ingredients
- Vegetables: Use about 6–8 cups total. A colorful mix works best—cauliflower, green beans, zucchini, summer squash, bell pepper, mushrooms, red onion, beets and similar choices all roast well. Cut pieces to be similar in size; cut dense vegetables thinner so they finish at the same time as softer ones.
- Olive oil: A light coating helps vegetables brown and helps seasoning stick.
- Seasoning: Any favorite seasoning blend will work. A za’atar-style mix gives a lemony-herby flavor, but garlic powder, smoked paprika, an all-purpose blend or simple salt and pepper are all delicious.
See the recipe card below for a sample ingredient list and suggested quantities.
Air fryer cooking times for vegetables
Cooking times depend on vegetable type and thickness. These ranges are for vegetables cut into bite-sized or uniform pieces. Adjust based on your air fryer and how crispy or tender you prefer them.
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 and sweet potatoes
How to cook vegetables in the air fryer
Toss the cut vegetables with olive oil and your chosen seasoning. Place them in a single layer in the air fryer basket—crowding the basket slows browning, so cook in batches if necessary. Air fry at 390°F (about 200°C) and check after 8–12 minutes for softer veggies or 12–20 minutes for firmer ones. Toss once or twice during cooking so they brown evenly.
Pro tip: Cut vegetables to consistent sizes. When mixing soft and hard vegetables, cut the softer ones larger and the denser ones thinner so they finish together.
Follow the recipe card below for step-by-step instructions and suggested cooking times.
Recipe FAQs
Almost any vegetable works. The important part is cutting pieces uniformly so they cook evenly. When combining soft and hard vegetables, either cut the softer ones larger and the harder ones thinner, or start the hard vegetables a few minutes earlier so they finish together.
Yes. Frozen vegetables may need a couple of extra minutes and tend to release more moisture, which can reduce browning. Thaw briefly and pat dry before tossing with oil and seasoning for better results.
Toss them in oil, don’t overcrowd the basket, and cook at a higher temperature such as 390–400°F. Turn or shake the basket every 4–6 minutes so pieces brown evenly.
Serving suggestions
These air fryer vegetables can be used in many delicious ways. Ideas:
- Serve as a side with roasted or pan-seared proteins.
- Layer in bowls over rice or grains with beans and a dollop of yogurt or tzatziki for an easy vegetarian meal.
- Use as a burrito or taco filling with beans, cheese and avocado.
- Toss with cooked quinoa or pasta and a light vinaigrette for a make-ahead lunch or potluck side.
- Finish with grated Parmesan, crumbled feta and a squeeze of lemon for extra brightness.
Recipe notes
- Pro tip: For a mix of densities, cut soft vegetables into larger 1/2″ pieces and medium-hard vegetables into thinner 1/4″ pieces so everything cooks uniformly.
- Swap the seasoning to suit your taste. Herbs de Provence, a garlic-smoked paprika blend, or simple salt and pepper are all great choices.
- These vegetables keep well: store in an airtight container in the refrigerator for up to 5 days.
Air Fryer Roasted Vegetables — Recipe
Servings: 6–8 | Prep: 10 minutes | Cook: 12–20 minutes depending on vegetables
Ingredients
- 6–8 cups mixed vegetables, cut into uniform pieces (example: 1 medium zucchini halved and sliced into 1/2″ half moons; 1 medium yellow squash, 1.5 cups cauliflower florets, 1 large golden beet peeled and cut thin, 1 large red bell pepper cut into 1″ pieces, 4 oz mushrooms sliced, 4 oz green beans trimmed, 1 small red onion cut into chunks)
- 1.5 tablespoons seasoning (za’atar-style or other favorite blend)
- 2 tablespoons olive oil (or avocado oil)
- Salt and black pepper to taste
Instructions
- Place all cut vegetables in a large bowl.
- Whisk the seasoning and oil together, then pour over the vegetables and toss until evenly coated. Season with salt and pepper to taste.
- Arrange the vegetables in a single layer in the air fryer basket. If needed, cook in batches rather than overcrowding.
- Air fry at 390°F (about 200°C). Cook soft vegetables 8–12 minutes, medium vegetables 10–15 minutes, and dense vegetables 15–20 minutes, tossing or shaking the basket every 4–6 minutes to promote even browning.
- When vegetables are tender and caramelized, remove and serve warm.
Notes
- Adjust cut sizes to help different vegetables finish at the same time.
- Frozen vegetables can be used but blot dry after thawing for better browning.
- Leftovers store well and make great quick lunches or additions to salads.
Nutrition (approx.)
Per serving (estimate): Calories 79 | Carbohydrates 10 g | Protein 3 g | Fat 4 g | Fiber 3 g
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