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    Home » Recipes » Side Dishes » Air Fryer Vegetables

    Air Fryer Vegetables

    Published: Nov 17, 2022 by Sherri · This post may contain affiliate links · 1 Comment

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    If you have not tried Air Fryer Vegetables yet, I highly recommend it. This is my new favorite way to cook veggies for a delicious and healthy side dish to pair with any dinner. Choose any type of vegetables paired with spices and fresh herbs that your whole family enjoys.

    Pair the roast veggies with this mayo parmesan chicken, this best meatloaf recipe or these baked bbq chicken wings. There are so many recipes that will work with these air fryer vegetables.

    white serving bowl with air fryer roasted vegetables - brussel sprouts, butternut squash, parsnips, pecans and pomegranate seeds.

    Table of contents

    • Air Fryer Roasted Vegetables
    • Ingredients/shopping list
    • Variations/ Substitutions
    • How to Make Vegetables in Air Fryer
    • Tips
    • FAQ’s

    Air Fryer Roasted Vegetables

    Air fried vegetables is a very easy air fryer recipe that takes half the time as roasting them in the oven, and you get that delicious caramelized flavor on the veggies as they cook.

    One of the benefits of air frying vegetables is that they come out crispier than usual. And since you don’t have to use cooking oil, it’s a healthier option.

    Swapping out a different variety of veggies each time makes sure you have a delicious side dish that even the pickiest eater enjoy. From asparagus, red bell pepper to zucchini, red onion, or cauliflower and broccoli. The options are endless when it comes to air fry vegetables.

    closeup of a serving spoon scooping a air fryer brussel sprout out of a bowl full of air fried veggies.

    Ingredients/shopping list

    several white bowls with ingredients for air fryer vegetables - white serving bowl with air fryer roasted vegetables - sliced brussel sprouts, diced butternut squash and parsnips, pecan halves, pomegranate seeds, olive oil and spices.

    Brussels Sprouts – You will trim and half the sprouts for this recipe.

    Butternut Squash – Cube the squash into even cubes.

    Parsnips – Peel and then cube into bite size pieces. The goal is to make sure all the same size.

    Oil – I used olive oil but any style of oil will work. Just know some oils have a lower heat level.

    Seasoning – Salt, pepper, and rosemary are used for this tender vegetables dish.

    Pecans – For a nice crunch try out these peans, they add a nice crunch factor in.

    Pomegranate – These are going to add a touch of sweetness to the vegetables.

    Variations/ Substitutions

    1. Whip up a variety of your favorite vegetables – swap for air fryer broccoli, asparagus, mushrooms, green beans, zucchini, yellow squash, or any mix of a vegetable medley.
    2. Use other squashes or root vegetables. Sweet potatoes, carrots, delicata squash, butternut squash, diced baby potatoes, or turnips would also be delicious! 
    3. Season as you would like. Lemon, pepper, garlic, thyme, smoked paprika or Italian seasoning will compliment this perfect side dish.
    4. Top with feta, goat cheese, or shaved parmesan cheese once cooked.
    5. Drizzle with balsamic vinegar or glaze.
    6. Swap pecans with walnuts or sliced almonds.
    7. Dried cranberries is a great swap with the pomegranate.

    How to Make Vegetables in Air Fryer

    Full steps on this easy air fryer vegetables recipe is in the printable recipe card at the bottom of the post.

    white bowl with sliced brussel sprouts, butternut squash and parsnips.

    Step 1 – Start by prepping your vegetables and place them in a large bowl.

    white bowl with brussel sprouts, parsnips and butternut squash cubed and tossed in oil and spices.

    Step 2 – Next add in the seasonings, and oil and toss to coat.

    black air fryer basket with raw diced brussel sprouts, butternut squash and parsnips.

    Step 3 – Place the cut vegetables in the basket of air fryer making sure to not overcrowd. Cook at preheated 400° F for 10 minutes.

    black air fryer basket with roasted brussel sprouts, butternut squash, parsnips and pecan halves.

    Step 4 – Then add the pecans and shake the basket to toss the vegetables Cook for an additional 3-5 minutes,.

    white serving bowl with air fryer vegetables with brussel sprouts, butternut squash, parsnips, pecans and pomegranate seeds.

    Step 5: Pour the veggies and nuts in a serving dish and then add in pomegranate seeds, toss and serve.

    Tips

    • Watch the cooking time as all vegetables and air fryers can cook slightly different so the cook time can vary.
    • Place your vegetables in a single layer so you get an even cook. Otherwise if you stack, it can leave some spots softer than others.
    • This is great to go along with the any main course.
    • If need be cook your vegetables in batches, to ensure the vegetables do not get too crowed in air fryer.

    FAQ’s

    How to Store?

    Store leftover vegetables in an airtight container in the refrigerator for 4-5 days.

    How to Reheat?

    When you want to eat the delicious veggies again you can warm in the microwave, or toss back into the bottom of the air fryer basket an heat for a few minutes until warmed through.

    If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!

    white serving bowl with air fried vegetables - brussel sprouts, butternut squash, parsnips, pecans and pomegranate seeds.

    Air Fryer Vegetables

    If you have not tried Air Fryer Vegetables yet, I highly recommend it. This is my new favorite way to cook veggies for a delicious and healthy side dish to pair with any dinner.
    5 from 1 vote
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    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 268kcal
    Author: Sherri Hagymas

    Ingredients

    • 2 cups brussel sprouts bottoms trimmed and then halved
    • 2 cups butternut squash cubed
    • 2 cups parsnips cubed
    • 3 tablespoons olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon fresh rosemary minced
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 1 cup raw pecan halves
    • 1 cup fresh pomegranate seeds

    Instructions

    • Add the diced brussel sprouts, butternut squash,, and parsnips to a large bowl. Drizzle the olive oil over top and sprinkle with the garlic powder, rosemary, salt, and pepper. Then toss to coat well.
      2 cups brussel sprouts, 2 cups butternut squash, 2 cups parsnips, 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon fresh rosemary
    • Place the vegetables in the basket of the air fryer and make sure not to overcrowd the air fryer basket. Cook in batches if necessary, depending on the size of the air fryer,
    • Preheat the air fryer at 400° F and air fry veggies for 10 minutes.
    • Then add the pecans and shake the basket to toss the vegetables.
      1 cup raw pecan halves
    • Cook for an additional 3-5 minutes, or until the vegetables are crisp and golden brown.
    • Place the vegetables in a serving bowl and add the pomegranate seeds and gently toss to combine.
      1 cup fresh pomegranate seeds

    Notes

    Add feta cheese, goat cheese or shaved parmesan cheese.
    Drizzle with a little balsamic glaze and toss, if desired.
    Swap the veggies and use other squashes or root vegetables. sweet potatoes, carrots, delicata squash, butternut squash, or turnips would also be delicious!
    Swap the rosemary for another spice like thyme or Italian seasoning.
    Garlic powder coats the vegetables better than fresh minced garlic and doesn’t burn in the air fryer. If you ‘d like to use fresh garlic, add it in with the pecans for the last few minutes.
    Swap the pecans for walnuts or sliced almonds if you prefer.
    Swap the pomegranate for dried cranberries if you like them better.
    Tips:
    Cut the vegetables close to the same size so they cook evenly.
    The oil helps the seasonings stick and the the vegetables get a little crispy. Use a spray oil if your prefer.

    Nutrition

    Serving: 1serving | Calories: 268kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 403mg | Potassium: 585mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5192IU | Vitamin C: 45mg | Calcium: 66mg | Iron: 2mg

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

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    Filed Under: Holiday Recipes, Recipes, Side Dishes

    Reader Interactions

    Comments

    1. Maria

      November 25, 2022 at 6:31 pm

      5 stars
      Very nice recipes thanks

      Reply

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    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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