Air Fryer Roasted Veggies Recipe

Broccoli florets: Small pieces of broccoli that are perfect for roasting and become tender and slightly crispy in the air fryer.

Carrot slices: Thinly sliced carrots that add a sweet and earthy flavor to the mix.

Bell pepper strips: Strips of bell pepper that bring a pop of color and a mild, sweet taste.

Olive oil: A healthy fat that helps to coat the vegetables and allows them to crisp up nicely.

Garlic powder: A convenient way to add a robust garlic flavor without the need for fresh garlic.

Onion powder: Adds a subtle onion flavor that complements the other spices.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a touch of heat and depth to the seasoning mix.

To ensure even cooking and maximum crispiness, make sure to cut all veggies into uniform sizes. This allows the broccoli florets, carrot slices, and bell pepper strips to cook at the same rate. Additionally, avoid overcrowding the air fryer basket; if necessary, cook in batches to maintain proper air circulation.

• Broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be roasted to achieve a comparable flavor profile.

• Carrot slices - Substitute with parsnip slices: Parsnips have a slightly sweeter taste but a similar texture when roasted.

• Bell pepper strips - Substitute with zucchini strips: Zucchini roasts well and provides a similar moisture content and mild flavor.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• Garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor.

• Onion powder - Substitute with shallot powder: Shallot powder offers a slightly sweeter and more delicate onion flavor.

• Salt - Substitute with sea salt: Sea salt can provide a more complex flavor due to its mineral content.

• Black pepper - Substitute with white pepper: White pepper has a milder taste and can add a different layer of flavor without overpowering the dish.

• Allow the roasted veggies to cool completely before storing. This helps prevent condensation, which can make the veggies soggy.
• Transfer the cooled veggies to an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• Store the container in the refrigerator. The roasted veggies will stay fresh for up to 4-5 days.
• For longer storage, consider freezing. Spread the roasted veggies in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Place the baking sheet in the freezer for about 1-2 hours, or until the veggies are frozen solid.
• Once frozen, transfer the veggies to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the roasted veggies in the refrigerator overnight. Reheat in the air fryer at 375°F (190°C) for 5-7 minutes, or until heated through and crispy.
• For a quick meal, add the reheated veggies to pasta, grain bowls, or salads. They can also be used as a side dish for a variety of main courses.

• Air Fryer: Preheat your air fryer to 350°F (175°C). Place the leftover roasted veggies in the basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating. This method helps maintain the crispiness of the veggies.

• Oven: Preheat your oven to 375°F (190°C). Spread the vegetables on a baking sheet in a single layer. Cover with aluminum foil to prevent them from drying out. Bake for 10-15 minutes, removing the foil for the last 5 minutes to restore some of the crisp texture.

• Stovetop: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegetable broth to the pan. Add the roasted veggies and sauté for 5-7 minutes, stirring occasionally, until they are heated through.

• Microwave: Place the leftover veggies in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, stirring halfway through. This method is quick but may result in softer veggies.

• Steamer: If you have a steamer basket, place the roasted vegetables in the basket and steam over boiling water for 3-5 minutes. This method helps to reheat without adding extra oil and keeps the veggies tender.

• Air fryer: A kitchen appliance that cooks by circulating hot air around the food, perfect for roasting veggies to a tender and slightly crispy texture.

• Large bowl: Used for tossing the veggies with olive oil and seasonings to ensure they are evenly coated.

• Measuring cups: Essential for accurately measuring the broccoli florets, carrot slices, and bell pepper strips.

• Measuring spoons: Necessary for measuring the olive oil, garlic powder, onion powder, salt, and black pepper.

• Tongs: Useful for shaking the basket halfway through cooking to ensure even roasting.

• Knife: Needed for slicing the carrots and bell peppers into the desired sizes.

• Cutting board: Provides a safe and stable surface for chopping the vegetables.

• Serving dish: Used to serve the hot, roasted veggies once they are done cooking.

Preheat while prepping: Preheat your air fryer while you chop the veggies to save time.

Use pre-cut veggies: Buy pre-cut broccoli florets, carrot slices, and bell pepper strips to skip the chopping step.

Batch seasoning: Mix a large batch of the seasoning blend (garlic powder, onion powder, salt, and black pepper) in advance.

Single layer cooking: Ensure veggies are in a single layer for even cooking, reducing the need for frequent shaking.

Quick clean-up: Line the air fryer basket with parchment paper for faster clean-up.