Air fryer roasted vegetables couldn’t be any easier to make. This quick and simple recipe for roasting mixed vegetables in the air fryer has minimal prep, takes just minutes to cook, and you can use just about any vegetables you have to hand.
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How to Roast Vegetables in an Air Fryer
Roasted vegetables make a delicious and popular side dish. I particularly love roasting vegetables in the air fryer, because it is quick, easy, and so versatile. As a bonus, the vegetables absorb less than traditional roasting because they are not sitting in the oil, so it is healthier too!
You can use any type of vegetables for this recipe to suit the main dish you are making or accommodate any tastes in the family.
This is probably my favorite air fryer vegetable recipe because it is so simple, and goes with everything. For some other great air fryer veggie recipes, check out air fryer sweet potato wedges, air fryer bacon wrapped asparagus, air fryer green beans, and air fryer zucchini chips.
Scroll down for the printable card for this air fryer vegetable recipe, or read on for all the details!
Quantities are given in the recipe card below.
Any vegetables will work for this air fryer recipe. You can use any mix of veggies that you might normally roast in an oven, so choose the right mix of root vegetables, starchy vegetables, or low-carb vegetables for you and your family.
The cooking times for softer more tender vegetables (like broccoli) will be shorter than for firm vegetables (like potatoes). This means you will need to air fry the firm vegetables first for 5 minutes before adding the softer vegetables.
- sweet potato
- (includes most root vegetables and squash)
- bell pepper
- broccoli florets
- Brussels sprouts (halved)
- green beans
I usually use light olive oil for this recipe as I like the flavor and the health benefits. However, you can also use other cooking oils with a high smoke point like vegetable oil, corn oil, or avocado oil.
Tip: If you find that your air fryer tends to smoke during cooking then try switching to avocado oil.
If you want a healthier version of this recipe you can switch from regular olive oil to olive oil spray.
When choosing an olive oil spray for your air fryer, look for the type that spritzes rather than an aerosol. The propellant in aerosol oil sprays can damage the non-stick coating of your air fryer.
I often just use salt to season these veggies, but they are also great with just about any seasoning you can imagine.
Here are some other great options to try:
- Cajun seasoning
- Mexican spice
- Rosemary and thyme
- Garlic powder and/or onion powder
- Garlic cloves
- Italian seasoning
- Cinnamon and nutmeg
- Garlic cloves (gently squash them and place directly in the air fryer basket with the vegetables)
Step 1: Prep and cut vegetables
To prepare the veggies, wash and peel them. Actually peeling is optional, you might find the veggies get more crispy if you peel them, but sometimes I like to leave the skins on potatoes and sweet potatoes for added color and texture (and nutrients!).
Next cut the vegetables into 1-inch wide chunks. You can do vegetable fries, cubes, fries, wedge shapes, or any shape you prefer as long as they are around 1 inch thick.
Starchy vegetables like potatoes, sweet potatoes, squash, and parsnips, need to be soaked (or at least rinsed thoroughly) before air frying. This removes the surface starch and helps them to get that deliciously crispy texture, so don’t skip this step!
Next, pat the vegetables dry on a clean dish towel or with paper towels. It is important to get them as dry as possible before seasoning as this will help them to get as crispy as possible.
If they are not dry when they start cooking the surface moisture will need to evaporate before this can happen, which delays the crisping up process.
Step 2: Season vegetables
Mix the oil, salt, and seasoning in a large bowl, add the vegetables and toss to coat them well with the seasoning.
Tip: For a healthier version of this recipe you can mix the vegetables with the dry seasoning then either spritz with olive oil, or skip the oil for a super healthy (though slightly less crispy) version.
Step 3: Air fry vegetables
The vegetables will take around 10-15 minutes to cook. Softer vegetables will take less time than firm vegetables.
- Preheat the air fryer, then add the firm vegetables.
- Roast vegetables in air fryer for 5 minutes, then remove and shake the basket.
- Next, add the softer vegetables, and continue air frying for 10-15 minutes. Shake the basket every 5 minutes or so to redistribute the vegetables and ensure they cook evenly.
- This also allows you to check on cooking progress, so you can get the cooking time just right.
Serving ideas for air fried vegetables
Here are some ways I like to serve these air fried vegetables:
- Dress with balsamic vinegar
- Sprinkle ½ tablespoon of Parmesan cheese over the top
- Top roasted veggies with herb butter
- Cut as vegetable fries and serve with ranch dressing (use store-bought, or try making your own)
To cook them in the air fryer in addition to a cut of meat, air fry the vegetables for around ten minutes before you cook the meat, remove them from the air fryer and cover while you cook the meat, then return them to the air fryer for an additional ten minutes (or until cooked) while the meat is resting.
Scroll down for the recipe card for these air fryer roasted vegetables!
FAQs & Tips
Air frying is a very healthy way of cooking vegetables. Exactly how healthy depends on how much oil you use to cook them – more oil means crisper vegetables, but they are less healthy.
Most vegetables can be cooked in an air fryer, but any vegetables that you might usually roast or grill are perfect for air frying.
Yes, you can. Air frying is actually a great way to cook frozen veggies. If you want to cook air fryer frozen vegetables instead of fresh in this recipe, increase the cooking times by a few minutes (due to the extra surface moisture on frozen vegetables).
How to roast vegetables in an air fryer.
- 1 medium sweet potato
- 1 medium potato
- 1 cup chopped butternut squash (yellow squash, or pumpkin)
- 1 medium carrot
- ½ head broccoli
- 1 medium red onion
- 3 tablespoons olive oil (or avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon seasoning (optional)
- Wash and peel the potatoes, sweet potatoes, and squash. Cut into 1-2 inch chunks and place in a bowl of cold water to soak for 5 minutes. [Note 1]
- Wash and peel the remaining vegetables and cut into 1-2 inch chunks.
- Preheat air fryer to 360°F (180°C).
- Drain the soaked vegetables, and pat all the vegetables dry.
- Mix olive oil, salt and seasoning in a large bowl. Add the firm vegetables [Note 2] and toss to coat with the seasoning.
- Place firm vegetables in air fryer basket and air fry for 5 minutes.
- While the firm vegetables are air frying, add the soft vegetables to the oil/seasoning mix and toss to coat [Note 2].
- After five minutes, gently shake the air fryer basket to redistribute the veggies, then add the soft vegetables on top.
- Air fry for 10-15 minutes shaking the basket every 5 minutes until vegetables are tender and golden brown.
- Include any other starchy vegetables you are cooking in this step.
- If you are cooking a mix of firm and soft vegetables (eg broccoli, zucchini) then place the firm vegetables in the air fryer first and cook for 5 minutes before adding the soft vegetables. See post for list of firm and soft vegetables.
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Amount Per Serving: Calories: 207Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 952mgCarbohydrates: 27gFiber: 6gSugar: 6gProtein: 4g
Nutrition information is an estimate and provided for informational purposes only.
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