Vegetables

Vegetables cook quickly in an air fryer and take on a roasted flavour without much oil. Broccoli florets crisp at the edges, courgette and aubergine soften and brown, and root vegetables such as sweet potato and parsnip turn golden in about 15 to 25 minutes. Each recipe gives the temperature, the time and the size to cut the pieces to.

Getting vegetables crisp

Dry vegetables brown better than wet ones, so pat them dry after washing and toss them in a small amount of oil. Cut pieces to a similar size so they cook at the same speed, and spread them in a single layer. Most vegetables cook at 180 °C to 200 °C. Shake the basket once or twice during cooking, and season at the end so the salt does not draw out moisture too early.

Using vegetables in a meal

Vegetables work as a side with meat or fish, or as the main part of a meal. Many of the recipes here are vegetarian or vegan, and the diet is shown on each recipe. For snacks made from vegetables, such as onion rings and falafel, see snacks. The air fryer cooking times and temperatures page lists the times for every vegetable.