Air Fryer Roasted Vegetables
This Air Fryer Roasted Vegetables recipe is a quick, easy, and delicious way to cook veggies. Made in just 20 minutes, this easy side dish is the perfect way to get perfectly roasted, caramelized veggies, without the fuss of turning on the oven.
Ingredients
- 2 cups brocoli florets
- 2 cups califlower florets
- 1 cup carrots, thinly sliced
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 cup baby portobello mushrooms
- olive oil spray
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt & pepper
Instructions
- Preheat the fryer to 350 degrees.
- Rise the veggies, pat them dry. Cut the veggies into pieces as shown below.
- Put the roasted vegetables in a single layer in the air fryer basket. I like to keep mine from overlapping to make sure they get nice and crispy and don't steam. You might need to cook it in batches if you have a lot, depending on the size of your air fryer.
- Spray the veggies with olive oil spray and sprinkle with garlic powder, onion powder, salt, and pepper.
- Air fry the vegetables for 11-14 minutes until fork-tender, shaking once halfway through. Cooking time can vary due to the thickness of your vegetables and the actual air fryer. Serve immediately!
Notes
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to five days. Reheat them in the air fryer at 300 until warm.
Freezing
You can freeze the cooked roasted vegetables in a freezer-safe container for up to three months.
Nutrition
Calories: 267kcalCarbohydrates: 57gProtein: 15gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 227mgPotassium: 2335mgFiber: 18gSugar: 25gVitamin A: 26246IUVitamin C: 427mgCalcium: 213mgIron: 4mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!