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–+ servings

Air Fryer Roasted Vegetables

air fryer roasted vegetables in a bowl.
Air Fryer roasted vegetables are a quick and easy side dish that's ready in just 10 minutes. This colourful medley of roasted vegetables are tender but crisp and well seasoned. Perfect for busy weeknights or quick dinners!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4

Equipment

Ingredients
 

  • ½ head broccoli
  • 1 red bell pepper
  • 1 zucchini
  • ¼ lb mushroom
  • 1 red onion
  • 1 tbsp oil
  • 1 tbsp worcestershire sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp dried oregano

Instructions
 

  • Chop the zucchini, red pepper and onion into cubes. Slice the mushrooms. Cut the broccoli into small florets. The vegetables should be cut to roughly the same size.
  • Transfer them to a large bowl and add oil and Worcestershire sauce. Toss to coat.
  • Mix the spices and dried oregano in a small bowl and sprinkle on the veggies.
    Toss well so all the vegetables pieces are coated with oil and seasonings.
  • Preheat air fryer to 400˚F. Place the vegetables in a single layer in the air fryer basket.
    Air fry vegetables at 400˚F for 10 to 12 minutes shaking the basket halfway through.

Notes

Store- leftovers in an air tight container in the fridge for 3 to 4 days.
Reheat- in the microwave or in the air fryer at 375˚F for a few minutes until warm through.
I have used tender vegetables in the recipe and it takes around 10 minutes to cook. More firm veggies like carrot, potatoes, sweet potatoes, beet, pumpkin, squash need to be cooked longer about 18 to 20 minutes.
 

Nutrition

Calories: 95 kcalTotal Carbs: 13 gProtein: 4 gFat: 4 gSaturated Fat: 0.4 gSodium: 379 mgFiber: 4 gSugar: 6 gVitamin A: 1508 IUVitamin C: 118 mgCalcium: 59 mgIron: 1 mgNet Carbs: 9 g
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