Air Fryer Vegetables
Priya Nair
@priyanairkitchen
Prep
10 min
Cook
5 min
Total
15 min
Servings
4
Difficulty
Easy
Let's cook
Cut to matching sizes
Cut everything to roughly the same thickness. Dense vegetables like carrot should be cut thinner than soft ones like courgette so they finish together.
💡Uneven cutting is why air-fried vegetables come out half burnt and half raw.
Use enough oil
Toss with the full two tablespoons of oil and all the seasoning. Under-oiled vegetables dry out and go leathery rather than caramelising.
Shake the basket
Cook at 380°F (195°C) for 15–18 minutes, shaking the basket firmly every 5 minutes.
Cook in batches if needed
A single layer browns; a piled basket steams. Two batches is faster than one bad one.
Finish bright
Tip into a bowl and add a squeeze of lemon and a final pinch of flaky salt while hot.
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📝 Tips, swaps, and make-ahead notes
Timings by type: broccoli and courgette 12 minutes, peppers and onion 15, carrots and potato 20. If mixing very different vegetables, add the quicker ones partway through.
- •Parmesan: Toss with grated parmesan in the last 2 minutes.
- •Frozen: Works without thawing; add 5 minutes and expect slightly less browning.
- •Meal prep: Cook a large batch and reheat 3 minutes at 400°F to re-crisp.
Nutrition & Safety
Calories
162kcal
Protein
4g
Carbs
18g
Fat
9g
⚠️ Allergen & Safety Note
Check every ingredient label against your own allergies before cooking. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
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