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Plate of garlic roasted vegetables including carrots, bell peppers, and zucchini

Garlic Roasted Vegetables

A quick and flavorful mix of broccoli, carrots, and other vegetables, roasted to perfection in the air fryer for a delicious weeknight side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups Broccoli florets Substitute with cauliflower for a different flavor.
  • 2 cups Carrots Use baby carrots for easier prep.
  • 1 medium Red bell pepper Green bell pepper can be an alternative.
  • 1 medium Zucchini Yellow squash can also be used.
  • 1 medium Red onion Yellow onion can be used for a milder taste.
Seasonings and Coatings
  • 4 cloves Garlic (minced) Feel free to use garlic powder (1/4 teaspoon per clove).
  • 1/4 cup Olive oil Avocado oil can be substituted.
  • 1 teaspoon Dried thyme Fresh thyme can be used (3-4 sprigs).
  • 1 teaspoon Dried rosemary Fresh rosemary can also be used (1-2 sprigs).
  • Salt and pepper Salt and pepper Adjust to taste.
  • 2 tablespoons Balsamic vinegar
  • 1/4 cup Parmesan cheese (grated) Omit for a vegan version.

Method
 

Preparation
  1. Cut the broccoli into bite-size florets. Slice carrots into evenly sized pieces or use baby carrots. Chop the red bell pepper, zucchini, and red onion into similar-size chunks.
Coating
  1. In a large bowl, mix the olive oil with minced garlic, dried thyme, dried rosemary, plus salt and pepper.
Tossing
  1. Add all the vegetables to the bowl and toss well to ensure they are evenly coated.
Air Frying
  1. Arrange the vegetables in the air fryer basket in as close to a single layer as possible.
  2. Air fry and give the vegetables a quick toss partway through cooking to ensure even browning.
  3. Cook until browned at the edges and tender-crisp.
Finishing
  1. Drizzle with balsamic vinegar and toss to coat. Sprinkle with grated Parmesan while still hot, then serve immediately.

Notes

For best results, keep pieces similar in size, avoid drowning the zucchini in oil, and batch cooking can yield better browning.