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Colorful and perfectly roasted vegetables on a baking tray

Roasted Vegetables

A quick and easy method to roast a colorful mix of vegetables in the air fryer, achieving crispy edges and tender insides for a delicious side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Mixed Vegetables
  • 6 cups mixed vegetables (e.g., carrots, broccoli, cauliflower, bell peppers, zucchini, sweet potatoes) Aim for similar-sized pieces for even cooking.
Seasoning
  • 2-3 tablespoons olive oil Lightly coat vegetables for seasoning to cling.
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder or Italian seasoning Optional for added flavor.
  • fresh herbs, lemon juice, or balsamic vinegar For finishing touch.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment or foil.
  2. Chop all vegetables into similar-sized pieces: broccoli and cauliflower into small florets, carrots into even thick coins or sticks, sweet potatoes into small cubes, and zucchini into thicker half-moons.
  3. Pat the vegetables dry with a towel to remove excess moisture.
Toss & Arrange
  1. In a large bowl, toss the vegetables with olive oil, kosher salt, black pepper, and garlic powder or Italian seasoning until evenly coated.
  2. Arrange the vegetables in a single layer on the baking sheet, ensuring they are not crowded.
Roasting
  1. Roast for 20-30 minutes, flipping halfway through, or until the edges are browned and the thickest pieces are fork-tender.
Finishing Touch
  1. Before serving, finish with fresh herbs, a squeeze of lemon juice, or a balsamic drizzle.

Notes

Leftovers can be stored in the fridge for up to 3 days. Reheat in the air fryer to restore crispiness, or use in bowls, pasta, or salads.