Air Fryer Roasted Vegetable Recipes: 10 Veggies Cooked to Perfection

Introduction

The air fryer is a great tool for cooking vegetables. Hot air circulating at high temperature creates surface caramelization that brings out their natural flavours, while preserving nutrients far better than boiling. In just 10 to 20 minutes, you get roasted vegetables as good as oven-roasted ones, with almost no preheating time and less energy use.

In this complete guide, we cover how to cook 10 popular vegetables perfectly, with temperatures, guideline cooking times and recommended seasonings. Whether you want to eat more healthily or cook ahead as part of your meal prep, these recipes will become staples.

Golden Rules for Air Fryer Vegetables

• Cut into even pieces — the same size means the same cooking time.
• Dry your vegetables — moisture prevents browning.
• Use very little oil — 1 to 2 teaspoons per serving is enough.
• Don't overcrowd the basket — a single layer lets the air circulate properly.
• Shake halfway through — for even browning on all sides.

1. Broccoli

Ingredients

• 300 g broccoli cut into small florets (3 to 4 cm, about 1½ in.)
• 1 tablespoon olive oil, 2 garlic cloves (minced), salt, pepper, lemon zest

Preparation

1. Wash and dry the broccoli. Toss with the oil, garlic, salt and pepper.
2. Cook at 190°C (375°F) for 8 to 10 minutes, shaking halfway.
3. The tips should be lightly golden and crispy, the stems still crunchy.

Chef's Tips

Air fryer broccoli is a nice surprise — the tips turn crisp like chips while the stems stay tender. Add the lemon zest after cooking for freshness.

2. Cauliflower

Ingredients

• 400 g (about 14 oz) cauliflower florets (3 cm, about 1¼ in.), 1 tablespoon olive oil, 1 teaspoon turmeric, ½ teaspoon cumin, salt, pepper

Preparation

1. Toss with the oil and spices.
2. Cook at 200°C (400°F) for 12 to 15 minutes, shaking halfway.
3. The edges should be well browned and caramelized.

Chef's Tips

Roasted cauliflower develops an amazing natural sweetness. For a "buffalo" version, toss it with hot sauce and melted butter after cooking.

3. Zucchini

Ingredients

• 2 medium zucchini (400 g / about 14 oz), 1 tablespoon olive oil, 1 teaspoon herbes de Provence, salt, pepper

Preparation

1. Slice into 1 cm (½ in.) rounds or half-moons.
2. Salt lightly and drain on paper towels for 10 minutes.
3. Pat dry, then toss with the oil and herbs.
4. Cook at 190°C (375°F) for 10 to 12 minutes, shaking halfway.

Chef's Tips

Draining is essential — zucchini holds a lot of water, which would stop it from caramelizing.

4. Bell Peppers

Ingredients

• 3 bell peppers in different colours (500 g / about 1 lb), 1 tablespoon olive oil, 1 teaspoon sweet paprika, salt, pepper

Preparation

1. Seed and cut into 2 cm (¾ in.) strips.
2. Toss with the oil, paprika, salt and pepper.
3. Cook at 190°C (375°F) for 10 to 12 minutes, shaking halfway.

Chef's Tips

Red peppers are the sweetest and caramelize best. Mix all three colours for an eye-catching dish. Perfect in fajitas or alongside crispy chicken.

5. Brussels Sprouts

Ingredients

• 400 g (about 14 oz) Brussels sprouts, halved lengthwise
• 1 tablespoon olive oil, 2 tablespoons grated Parmesan, 1 garlic clove (minced), salt, pepper

Preparation

1. Trim and halve. Toss with the oil, garlic, salt and pepper.
2. Place them cut side up in the basket.
3. Cook at 190°C (375°F) for 12 to 15 minutes.
4. Top with the Parmesan right away.

Chef's Tips

Halving them maximizes contact with the hot air and gives irresistible caramelized edges. The loose outer leaves turn into crispy little chips — don't throw them out.

6. Carrots

Ingredients

• 4 large carrots (400 g / about 14 oz), 1 tablespoon olive oil, 1 tablespoon honey, ½ teaspoon ground cumin, salt, pepper

Preparation

1. Peel and cut into 6 cm (2¼ in.) sticks, 1 cm (½ in.) thick, or 0.5 cm (¼ in.) rounds.
2. Toss with the oil, honey, cumin, salt and pepper.
3. Cook at 180°C (350°F) for 15 to 18 minutes, shaking halfway.

Chef's Tips

Honey caramelizes the carrots and brings out their natural sweetness. Cumin and carrots are a classic pairing in Moroccan cooking.

7. Asparagus

Ingredients

• 1 bunch green asparagus (300 g), 1 tablespoon olive oil, 1 garlic clove (minced), salt, pepper, Parmesan shavings

Preparation

1. Snap off the woody end of each spear.
2. Toss with the oil, garlic, salt and pepper.
3. Lay the spears across the slats of the basket.
4. Cook at 200°C (400°F) for 6 to 8 minutes.
5. Serve with Parmesan shavings.

Chef's Tips

Air fryer asparagus is ready in record time. Choose medium-thick spears — thin ones burn, and thick ones stay raw in the centre.

8. Mushrooms

Ingredients

• 300 g white button mushrooms (or shiitake), 1 tablespoon olive oil, 1 tablespoon soy sauce, 1 teaspoon fresh thyme, pepper

Preparation

1. Don't wash the mushrooms — wipe them with a damp cloth.
2. Quarter the large ones and leave the small ones whole.
3. Toss with the oil, soy sauce, thyme and pepper.
4. Cook at 200°C (400°F) for 8 to 10 minutes, shaking halfway.

Chef's Tips

Mushrooms soak up water like sponges, so never wash them under running water. Soy sauce adds umami and helps them brown.

9. Eggplant

Ingredients

• 2 medium eggplants (500 g / about 1 lb), 2 tablespoons olive oil, 1 teaspoon za'atar, salt, pepper

Preparation

1. Cut into 1.5 cm (about ½ in.) rounds or 2 cm (¾ in.) cubes.
2. Salt and let drain for 20 minutes.
3. Pat dry, then toss with the oil, za'atar and pepper.
4. Cook at 200°C (400°F) for 12 to 15 minutes, flipping halfway.

Chef's Tips

Eggplant soaks up oil like a sponge — salting it first is essential to limit how much it absorbs. Za'atar (a blend of thyme, sumac and sesame) is the perfect seasoning for eggplant.

10. Green Beans

Ingredients

• 300 g fresh green beans (trimmed), 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 garlic clove (minced), 1 teaspoon sesame seeds

Preparation

1. Trim and dry the beans.
2. Toss with the sesame oil, soy sauce and garlic.
3. Cook at 200°C (400°F) for 8 to 10 minutes, shaking halfway.
4. Sprinkle with sesame seeds.

Chef's Tips

Sesame oil and soy sauce give green beans an Asian-inspired flavour that takes them up a notch. They should stay slightly crunchy. Perfect alongside chicken satay.

Temperature and Time Chart

General Tips

• Season before cooking — spices cling better to the oil as it heats.
• Dense vegetables take longer — carrots and Brussels sprouts need more time than zucchini or asparagus.
• Combine vegetables of similar density — so the cooking times match when you mix them.
• Frozen vegetables work too — add 2 to 3 minutes, no thawing needed.

These roasted vegetables are the perfect base for weekly meal prep. Pair them with our fries recipes and chicken recipes for complete meals.

Nutritional values of your roasted vegetables (per 200 g cooked)

5 quick vegetable mixes for the whole week

• Mediterranean mix: zucchini + bell peppers + eggplant + cherry tomatoes. 180°C (350°F), 15 min. Perfect with chicken.
• Cruciferous mix: broccoli + cauliflower + Brussels sprouts. 190°C (375°F), 16 min. Ideal for meal prep.
• Spring mix: asparagus + mushrooms + green beans. 200°C (400°F), 8 min. Delicate and quick.
• Fall mix: carrots + squash + red onions. 180°C (350°F), 20 min. Sweet and savoury.
• Asian mix: bok choy + edamame + shiitake mushrooms + sesame. 190°C (375°F), 10 min. Finish with a drizzle of soy sauce.