These air fryer roasted veggies is the easiest side dish I make at home! They go with pretty much everything, and the air fryer gets them perfectly golden and tender without any fuss.<\/em><\/strong><\/p>\n These air fryer roasted vegetables have become our go-to side for pretty much every non-veg meal we make at home. They need barely any oil and no babysitting, which frees me up to focus on the main dish. Plus, that roasted, slightly charred flavour of the veggies makes them so addictive! <\/p>\n To make these\u00a0roasted air fryer veggies, I have used\u00a0 babycorn, carrots, broccoli, beans, zucchini, and onions, but you can swap in whatever vegetables your family enjoys. If you\u2019ve been using your air fryer regularly for recipes like our air fryer chicken tikka<\/em><\/strong><\/a> or air fryer lemon garlic chicken<\/em><\/strong><\/a>, these roasted vegetables make the perfect side to go with them.<\/p>\n Vegetables:<\/strong> Babycorn, carrots, broccoli florets, beans, zucchini, and onion\u00a0<\/p>\n Seasoning:<\/strong> Salt and crushed pepper<\/p>\n Dijon mustard:<\/strong> Adds slight tanginess and depth of flavor. You can also use kasundi instead\u00a0<\/p>\n Oil:<\/strong> Olive oil or any neutral cooking oil\u00a0<\/p>\n Water:<\/strong> A couple of tablespoons added to the outer basket to prevent the vegetables from drying out while roasting<\/p>\n Root vegetables like potatoes, carrots, and sweet potatoes work brilliantly because they hold their shape and caramelise well. Broccoli, cauliflower, bell peppers, zucchini, beans, and onions are all great too. The key is to group vegetables with similar cooking times together so nothing ends up overcooked or underdone.<\/p>\n<\/p><\/div>\n Fresh is recommended because frozen vegetables release a lot of water as they thaw, which prevents them from crisping up in the air fryer. If frozen is all you have, thaw them completely and pat them very dry before tossing with oil and seasoning.<\/p>\n<\/p><\/div>\n Usually one of three reasons. Not enough oil on the surface, too many vegetables crowded in the basket, or the air fryer wasn\u2019t preheated. The vegetables need space for the hot air to circulate, a thin coating of oil to help them brown, and a fully preheated air fryer to start crisping immediately.<\/p>\n<\/p><\/div>\n You don\u2019t need to flip individual pieces, but giving the basket a gentle shake or toss halfway through helps everything cook more evenly.\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n These air fryer vegetables are a side dish at heart, so they pair well with almost anything:<\/p>\n Roasting vegetables at high heat triggers the Maillard reaction, the same chemical process that makes a steak taste so good.<\/strong> When vegetables are exposed to temperatures above 150\u00b0C, the natural sugars and amino acids on their surface react with each other and create hundreds of new flavour compounds that don\u2019t exist in the raw vegetable. That\u2019s why roasted carrots taste sweeter than boiled ones, and why roasted broccoli has a nuttiness that steamed broccoli never will. The air fryer is particularly good at this because it circulates heat directly around the food, creating more surface contact than an oven.\u00a0<\/p>\n If you\u2019ve never roasted vegetables in the air fryer before, give this recipe a try, and I think you\u2019ll wonder why you didn\u2019t start sooner. It\u2019s one of the easiest, most useful things your air fryer can do. Share your pictures with me on Instagram @my_foodstory<\/em><\/strong><\/a>\u00a0 when you try it.<\/p>\n![\"air](\"https:\/\/myfoodstory.com\/wp-content\/uploads\/2026\/08\/WhatsApp-Image-2026-08-14-at-16.42.24.jpeg\")
<\/figure>\njump to section: Air fryer roasted veggies<\/h2>\n<\/div>\n
Ingredients for Air Fryer Veggies<\/h2>\n
Frequently Asked Questions<\/h2>\n
Richa\u2019s Top Tips<\/h2>\n
\n
Storage Tips<\/h2>\n
\n
Serving Ideas<\/h2>\n
\n
Customisation Ideas<\/h2>\n
\n
Did You Know?<\/h2>\n
<\/figure>\nWatch Roasted Vegetables in Air Fryer Recipe Video<\/h2>\n