Air-Fryer Roasted Veggies

Rating: 4.8 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Air fryers are taking over kitchens nationwide. They're basically mini convection ovens that 'fry' foods with little to no oil, less fat, and fewer calories. A heating element and fan bathe the food in hot air to produce a crispy finished product. Use 3 cups of assorted vegetables, cut into 1-inch pieces. Serve with desired dipping sauce.

By Juliana Hale

Gallery

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
2 cups
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the air fryer to 360 degrees F (180 degrees C).

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  • Add vegetables, oil, salt, pepper, and desired seasoning to a bowl. Toss to coat; arrange in fryer basket.

  • Cook vegetables for 10 minutes, stirring after 5 minutes.

Four seasoning ideas:

Italian seasoning

Herbes de Provence

Smoked paprika

Gremolata: 1/2 cup chopped fresh parsley, 2 teaspoons lemon zest, and 2 cloves minced garlic

Cook's Note:

If using firm vegetables (new potato, carrot, turnip, parsnip, winter squash, celeriac, sweet potato), cook for15 minutes, stirring every 5 minutes.

Nutrition Facts

Per Serving:
37 calories; protein 1.4g; carbohydrates 3.4g; fat 2.4g; sodium 152.2mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Indiana Linda
Rating: 5 stars
05/12/2019
Wow. I just finished making these and thought they were just WONDERFUL. I didn't use cauliflower or asparagus (didn't have) and added red onion chunks. Actually I bought the veggies already skewered and added 1-inch Korean style meatballs (fully cooked). Also added a little balsamic vinegar to the oil. Taste was out of this world. May try smoked sausage with the veggies next time. Thank you so much for sharing your wonderful recipe!! Read More
Helpful
(2)

Most helpful critical review

Sherree
Rating: 3 stars
05/27/2020
I ended up cutting potatoes in half. They were small Yukon and red. I cooked carrots for 10 minutes. Cooked potatoes for 10 minutes. Then threw all back in and added onions cooking at 400° for 10 minutes. I marinated them in Ken's Italian dressing. They were good just ran dinner late. I'm sure I cooked more than 30 minutes. Read More
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Indiana Linda
Rating: 5 stars
05/12/2019
Wow. I just finished making these and thought they were just WONDERFUL. I didn't use cauliflower or asparagus (didn't have) and added red onion chunks. Actually I bought the veggies already skewered and added 1-inch Korean style meatballs (fully cooked). Also added a little balsamic vinegar to the oil. Taste was out of this world. May try smoked sausage with the veggies next time. Thank you so much for sharing your wonderful recipe!! Read More
Helpful
(2)
Lisa Gattel Chanzit
Rating: 5 stars
02/03/2019
I increased the air fryer time to about 12-13 minutes. Read More
Helpful
(2)
David Goddard
Rating: 5 stars
01/08/2020
On my journey to vegetarian and losing 30 lbs I needed a healthier snack this was a great way to eat smarter. New to air frying the spice and oil ratios were very helpful though I used ghost pepper salt with whatever veggies I had in the fridge. Carrots Brussel sprouts chili peppers broccoli all great cucumbers not so much oh well I had to try. Read More
Helpful
(1)
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Lisa H
Rating: 5 stars
02/20/2019
I omitted the mushrooms and used my rotisserie basket. Kept everything the same. My husband loved this and it had a couple veggies he didn't think he would like. Read More
Helpful
(1)
Mimi SoBeat Adams
Rating: 5 stars
01/23/2020
Delish...this was quick easy and very tasty. Read More
Honour Musuku
Rating: 5 stars
06/07/2020
I love using the air fryer to Friday veges. This recipe is so versatile. only thing is if you are using root vegetables I suggest cooking them separately or at least by then selves for the first 5 minutes as they take longer to cook Read More
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Ladee Tee
Rating: 5 stars
07/16/2020
Wish I could upload a pic but no size adjustment is working. I did an 8 serving size for 20 min, shaking it every 5 min. I would’ve used less pepper and more salt. Plus, I added mince garlic with my veggies—summer squash, mushrooms, sweet peppers, red onions. Read More
Sherree
Rating: 3 stars
05/27/2020
I ended up cutting potatoes in half. They were small Yukon and red. I cooked carrots for 10 minutes. Cooked potatoes for 10 minutes. Then threw all back in and added onions cooking at 400° for 10 minutes. I marinated them in Ken's Italian dressing. They were good just ran dinner late. I'm sure I cooked more than 30 minutes. Read More
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