Quick and easy, crunchy Air Fryer Roasted Vegetables is a perfect side dish on your dinner table or for your parties.
Roasted vegetables are a treat if you like them. They are best when you have some good hearty root vegetables. They are delicious and addictive.
The taste and flavor of roasted root vegetables are different. Why?
When you roast any vegetable or fruit it releases juices. The natural sweetness of the fruit or vegetable is released and this intensifies the flavor. Adds an earthy flavor to any recipe.
Roasting also helps make the skin crispier and caramelizes it, again enhancing the flavor. And for those who like some crunch to their food, or cannot consume some of the veggies raw, try roasting it.
In this recipe, I am using roasted vegetables with some herbs and using it as is. But one can roast the vegetables and use them in a lot of recipes like soups and stews. When you roast and add it to soups and stews it enhances the taste.
Roasting in an Oven or Air Fryer
One can roast the vegetables in an oven or an Air Fryer. If you have a large batch or gathering, definitely roasting in an oven makes sense. However, if you have a large Air Fryer, As I do, it is best to do it in an Air Fryer.
What I found is that when you roast in an air fryer, they do not get dry as compared to the oven method. Also roasting in an air fryer makes it more crispy. They are perfectly done as if they have been barbecued. If you are looking for small batches or cooking for 2-4 people, roasting in an air-fryer makes sense.
Vegetables one can use to Roast
All types of vegetables can be roasted. Hardy root vegetables take a little longer but they are best when roasted. Soft vegetables or vegetables with more water content like zucchini can be roasted too. They would, however, take less time, and hence when you are making a mixture of such vegetables it is best to put the hardy ones at the start and soft ones later on.
Fresh or Frozen Vegetables to Roast?
One can use both fresh and frozen vegetables. If you are using frozen vegetables, use them directly and bake them. Do not thaw or else they would release water.
Storing Leftovers
It is best to consume roasted vegetables soon or within 1-2 hours, as they would lose their crunch. However, if you have any leftovers you can store them in the fridge for 2-3 days.
When you are ready to heat just reheat in the air fryer, microwave, or oven. Do keep in mind that they may not have the same texture and crunch as freshly roasted.
One can use the leftovers in soups, salads, curries, pulavs, biryanis, etc.
Recipe process of Air Fryer Roasted Vegetables
The first step is to clean and rinse all your vegetables. One can keep the skin on or peel it if required. I like to keep for some and skip for some. The next step I do is to soak them in cold water. This step is optional, but I would recommend doing it as this helps to get the starch out of root vegetables and make them crunchy.
Rinse it one more time after soaking. Drain all the water and pat dry the vegetables on a clean kitchen towel. This ensures that my veggies are not with any water, or else while roasting you would have a puddle of water.
Next, we coat the vegetables with a bit of oil and herbs if using. Roast them in the air fryer, for 10-20 minutes depending on the quantity and the crispy ness needed. It is best to turn the veggies in between so that they are roasted all over.
Did you try our Air Fryer Whole Sweet Potatoes (Oil-Free) in Air-fryer yet? Here is the video link to this recipe too if you need to check how it is done.
Dietary Recommendations
The recipe I have used is Vegan, Gluten-Free, and Dairy-Free. However, if you change the ingredients or seasoning it might change depending on what you use.
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Air Fryer Roasted Vegetables (Oven Method Included)
Equipment
Ingredients
- 4 Cups of mixed Vegetables – I have used Butternut Squash Turnip, Carrots, Beetroot, and potato
- 4 tablespoons of Olive Oil – Vegetable oil of your choice – for 1 Cup I add 1 tablespoon of Oil
- 2-3 sprigs of Rosemary – Can be replaced with any herbs
- 2-3 cloves of Garlic crushed – can be skipped
- Salt to taste
Instructions
- Wash and rinse the vegetables.4 Cups of mixed Vegetables – I have used Butternut Squash
- Chop them into cubes or as required.
- Try to cut the pieces into the same size so they roast evenly.
- Soak them in cold water for 30 minutes.
- Drain and discard all the water.
- Pat the vegetables dry on a clean muslin cloth.
- Add all the vegetables to a bowl.
- Add oil, crushed garlic, rosemary, and salt.4 tablespoons of Olive Oil – Vegetable oil of your choice, 2-3 sprigs of Rosemary – Can be replaced with any herbs, 2-3 cloves of Garlic crushed – can be skipped, Salt to taste
- Give it a nice mix.
Roasting Vegetables in Air Fryer
- Preheat the air fryer to 180 Deg C / 350 F
- Once preheated add the vegetables to the air fryer basket.
- Set the timer to 15 minutes and roast it.
- Turn in between around 7-8 minutes.
- After 15 minutes, check if they are done.
- If not, continue roasting in intervals of 3-5 minutes. If you are making 4 cups, a 5-minute interval is fine, or else reduce the time, as when you have fewer vegetables in the basket it will roast faster.
Roasting Vegetables in an oven
- Preheat the oven to 180 Deg C / 350 F
- Once preheated add the vegetables to a large oven tray.
- Set the timer to 15 minutes and roast it.
- Turn in between around 7-8 minutes.
- After 15 minutes, check if they are done.
- If not, continue roasting in intervals of 3-5 minutes. If you are making 4 cups, a 5-minute interval is fine, or else reduce the time, as when you have fewer vegetables in the tray it will roast faster.
Notes
- Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- However, the quantity can be varied.
- Air fryer or oven cooking time will vary depending on the size of your air fryer/oven and the quantity you add in one go.
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