Air fryer roasted vegetables are a revelation — caramelized, slightly charred edges and tender centers in 12-15 minutes, compared to 25-30 minutes in a conventional oven. The circulating hot air creates the same Maillard reaction that makes oven-roasted vegetables so flavorful, but faster and with less oil.
This recipe works in any air fryer, but the basket size matters for results. In a compact 4-quart air fryer like the Ninja AF101, you’ll need to cook in two batches to avoid overcrowding. A larger 5.8-quart model like the COSORI Pro Gen 2 handles this full recipe in one batch.
The Key to Great Air Fryer Vegetables
Two rules produce the best results: dry vegetables and single-layer cooking. Wet vegetables steam instead of roast, producing soft, pale results instead of the caramelized edges you want. Pat everything dry before tossing with oil. And resist the temptation to pile everything in at once — a crowded basket traps steam and prevents browning.
Vegetable Timing Guide
Different vegetables cook at different rates. Dense vegetables like broccoli and cauliflower take 12-15 minutes. Softer vegetables like zucchini and bell peppers take 10-12 minutes. Cherry tomatoes take just 5-7 minutes. When mixing vegetables, add the faster-cooking ones partway through, or cut denser vegetables smaller so everything finishes at the same time.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 145 |
| Protein | 3g |
| Fat | 11g |
| Carbohydrates | 12g |
| Fiber | 3g |
