Air Fryer Roasted Vegetables
These easy Air Fryer Roasted Vegetables are the quick-fix side dish of your dreams. Fresh, brightly-colored veggies are seasoned with garlic powder and paprika, then air-fried until they're nice and tender-crisp! Gluten-free, vegan, dairy-free, paleo, Whole30 compliant with low carb and keto options.
Ingredients
- 1 cup fresh broccoli florets
- 1/2 cup chopped fresh zucchini quarters
- 1/2 cup chopped sweet potato cubes or butternut squash cubes
- 1/2 cup chopped yellow squash quarters
- 1/2 cup fresh cauliflower florets
- 1/3 cup chopped carrots Leave out or swap with another low carb veggie for keto.
- 1/4 cup chopped red onions
- 1 tsp avocado oil or olive oil
- 1 tsp fine-grain sea salt or kosher salt, or more to taste
- 1/2 tsp freshly ground black pepper
- 2/3 tsp garlic powder
- 1/2 tsp paprika
Instructions
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If your Air Fryer requires preheating, preheat to 390°F.
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Add all the vegetables to a large mixing bowl. Drizzle with oil. Season with salt, black pepper, garlic powder and paprika and toss to thoroughly coat.
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Working in batches, add the vegetables to the Air Fryer basket, spreading them in a single layer.
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Air fry for 8-12 minutes or until the vegetables are tender and cooked to desired doneness, shaking the basket halfway through. (time will vary depending on your air fryer). Cook for 2 minutes more if you prefer the vegetables a little bit charred. Repeat with any remaining vegetables.
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Transfer to a serving bowl, and garnish with fresh chopped parsley, freshly cracked black pepper and a lemon wedge.
Recipe Notes
- To Store & Reheat: Transfer cooled veggies to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F Air Fryer until warmed through.
- To Freeze: Transfer cooled veggies to a freezer-safe container and store for up to 6 months. Reheat directly from frozen, slightly increasing the cook time and shaking the basket halfway through.