Roast Vegetables in the Air Fryer
A tray of roast vegetables usually means heating the whole oven for an hour. The air fryer gives you the same charred edges and soft, sweet middles in 15 minutes for a Mediterranean mix, and 25 minutes for root vegetables. The trick is to cut everything to a similar size and add the quick-cooking pieces later, so nothing is raw or burnt.
- Temperature
- 200°C
- Total time
- 30min
- Prep
- 15min
- Servings
- 4
- Per serving
- 100kcal
Why the air fryer works for roast vegetables
Roast vegetables in air fryer baskets cook faster than the oven because the hot air moves directly across every cut surface. This gives you the dark, sweet edges you expect from roasting without waiting for a large oven to preheat or having to run it for an hour for a single tray. A 4–6 litre basket holds enough for four people as a side dish, and the clean-up is a single basket.
The one rule is to think about timing. Peppers, courgette and onions cook in about 12–15 minutes, while carrots, parsnips and squash take 20–25 minutes. Roasting vegetables in air fryer form works best when you either cut dense vegetables smaller or add the soft ones later. Roast veg in air fryer baskets also need a little space, so do not stack them.
How to roast vegetables in the air fryer
Tap a time to start a timer.
- Chop the vegetables Cut the peppers and courgette into 3 cm chunks and the red onion into 8 wedges, keeping the root end on each wedge so the layers stay together. Leave the cherry tomatoes whole.
- Season Put the peppers, courgette and onion in a bowl with the olive oil, oregano, salt and pepper and toss until lightly coated. Keep the tomatoes separate, as they cook faster.
- Preheat and start cooking Heat the air fryer to 200 °C for . Tip in the peppers, courgette and onion and cook for at 200 °C, shaking the basket after .
- Add the tomatoes Add the cherry tomatoes to the basket and cook for another , until the tomatoes have just burst and the edges of the vegetables are charred.
- Serve Tip the vegetables into a dish, spoon over the balsamic vinegar if you like, and eat hot or warm. A tender knife-tip and dark edges tell you they are done.
Cooking times and temperatures
| Roast Vegetables | Temperature | Time |
|---|---|---|
| Mediterranean vegetablesTomatoes added for the last 5 minutes | 200 °C | 15 min |
| Root vegetables, 2 cm piecesCarrots, parsnips, swede | 190 °C | 22–25 min |
| Roast veg and potatoesStart potatoes first | 200 °C | 25–30 min |
| Frozen mixed vegetablesCook from frozen | 200 °C | 12–15 min |
| Roast veg for soupLet the edges char | 200 °C | 18–20 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
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Tips
- Choose one family. Mixing vegetables with similar cooking times, such as peppers, courgette and onion, is easier than mixing carrots with tomatoes.
- Season in a bowl. Toss the vegetables with oil and salt before they go in, rather than spraying in the basket, so every piece is coated.
- Finish with acidity. A splash of balsamic vinegar, lemon juice or a spoonful of pesto brightens the roasted flavour.
Which vegetables to use
For a tray of roast vegetables air fryer style, divide them into groups. Firm vegetables take 20–25 minutes at 190 °C: carrots, parsnips, butternut squash, sweet potatoes and mini potatoes. Medium vegetables take 12–15 minutes at 200 °C: peppers, courgettes, aubergine, onions, broccoli and cauliflower. Soft vegetables such as cherry tomatoes and mushrooms need 5–8 minutes and go in last. The single-vegetable pages give exact timings for each.
Serving
Serve the vegetables as a side for roast chicken or sausages, stir them through couscous or pasta with feta, or pile them on toast with hummus. Roast vegetables in air fryer batches also blend well into soup, and the cooking times chart at air fryer cooking times helps if you are cooking a full meal.
Storing and reheating
Roast vegetables keep for up to 3 days in an airtight container in the fridge. Reheat them in the air fryer at 180 °C for 4–5 minutes, until steaming hot all the way through (75 °C), or eat them cold in a salad.
Variations
- Feta and rosemary: Add a sprig of chopped rosemary before cooking and crumble over 60 g feta at the end. Use vegetarian-labelled feta if you need it (not vegan or dairy-free).
- Harissa veg: Toss the vegetables with 1 tbsp harissa paste instead of the oregano for a smoky, spicy tray.
- Roast veg and halloumi: Add 150 g cubed halloumi for the last 6 minutes of cooking for a quick vegetarian main. Check the pack for a vegetarian label (not vegan or dairy-free).
Troubleshooting
- Some vegetables are mushy, others raw
- The vegetables cook at different speeds. Cut dense ones such as carrots into smaller pieces and add soft ones like tomatoes and courgette later, rather than starting everything together.
- The vegetables are pale and watery
- The basket was overfilled, so they steamed. Keep to about 800 g for a 4–6 litre basket, or roast in two batches, and pat wet vegetables dry before oiling.
- The edges burn but the middles are hard
- The pieces were too small or the heat too high. Use 3 cm chunks and lower the temperature to 180 °C for root vegetables.
Frequently asked questions
How long do you roast vegetables in an air fryer?
A Mediterranean mix takes 12–15 minutes at 200 °C. Root vegetables such as carrots and parsnips in 2 cm pieces take 20–25 minutes at 190 °C.
What is the best temperature for roast vegetables in the air fryer?
200 °C suits peppers, courgettes, aubergine and onions. Use 180–190 °C for dense root vegetables so they cook through before the outsides darken.
Can you roast vegetables in an air fryer without oil?
Yes, but they will be drier and the seasoning will not stick. About 1 tbsp of oil for 600 g is enough for good colour.
Can you mix different vegetables in the air fryer?
Yes, as long as you stagger the timings. Start the firmest vegetables first and add soft ones later so they all finish together.
Can you roast frozen vegetables in the air fryer?
Yes. Cook frozen mixed vegetables at 200 °C for 12–15 minutes, shaking twice. Do not defrost them first, as this makes them soggy.
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