Name: Air Fryer Vegetables
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 3 cups mixed vegetables (zucchini, bell peppers, broccoli, carrots, mushrooms, or Brussels sprouts); 1–2 tablespoons olive oil; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and pepper, to taste; Optional: Italian seasoning, paprika, or chili flakes

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Air Fryer Vegetables are my go-to side dish when I want something healthy, flavorful, and fast. With just a little oil and seasoning, the air fryer turns fresh veggies into crispy, caramelized bites with golden edges and tender insides—no oven required. It’s a quick and easy way to enjoy a rainbow of vegetables any night of the week.

Why You’ll Love This Recipe

I love how simple and customizable this recipe is. It works with almost any vegetable I have on hand and cooks in under 15 minutes. The air fryer gives everything a perfect roasted texture without heating up my kitchen. It’s also a great way to get kids (and adults) excited about eating more vegetables. Air Fryer Vegetables

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups mixed vegetables (like zucchini, bell peppers, broccoli, carrots, mushrooms, or Brussels sprouts)
1–2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Optional: Italian seasoning, paprika, or chili flakes for extra flavor

Directions

I preheat the air fryer to 375°F.
I wash and chop the vegetables into evenly sized pieces so they cook uniformly.
I place the veggies in a large bowl and toss them with olive oil, garlic powder, onion powder, salt, and pepper.
I arrange the vegetables in a single layer in the air fryer basket. If I’m making a large batch, I do it in two batches to avoid overcrowding.
I air fry for 10–12 minutes, shaking the basket halfway through to ensure even cooking.
I check for doneness—some veggies may need a minute or two more depending on their size and type.
I serve them hot, maybe with a sprinkle of Parmesan or a squeeze of lemon juice if I want to take it up a notch.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes or less to prep and 10–12 minutes to cook, so I usually have everything ready in under 25 minutes.

Variations

Sometimes I add a drizzle of balsamic glaze after cooking for a sweet-savory twist. I’ve also tossed the veggies with soy sauce and sesame oil for an Asian-inspired version. For more protein, I throw in chickpeas or tofu cubes. And if I’m craving spice, I add smoked paprika or a pinch of cayenne.

Storage/Reheating

Leftover air-fried vegetables can be stored in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the air fryer for 3–5 minutes at 375°F to bring back their crispness, or I warm them in a skillet over medium heat.

FAQs

What are the best vegetables for the air fryer?

I like using a mix of zucchini, bell peppers, broccoli, carrots, and Brussels sprouts. Root vegetables like sweet potatoes and parsnips also work great.

Should I preheat the air fryer?

Yes, I preheat it for a few minutes to ensure even cooking and crispier edges.

How do I avoid soggy vegetables?

I keep the veggies dry before tossing them with oil and avoid overcrowding the basket so they roast instead of steam.

Can I use frozen vegetables?

Yes, but I cook them a few minutes longer and don’t expect them to get quite as crisp as fresh ones. I don’t thaw them before air frying.

Can I make them in advance?

I prefer them fresh, but they still taste great reheated. I store extras and reheat in the air fryer so they stay crispy.

Conclusion

Air Fryer Vegetables are a quick, delicious way to enjoy more veggies without the fuss. Whether I’m making them as a side dish, adding them to grain bowls, or just snacking straight from the basket, they’re always a hit in my kitchen. Easy, colorful, and full of flavor—this is veggie prep made simple.