Roasted vegetables in the air fryer are a revelation — they come out caramelized and crispy on the edges with tender interiors, in about half the time it takes in a conventional oven. The rapid air circulation mimics the high-heat roasting of a commercial kitchen.
The golden rule: toss vegetables in a small amount of oil (1–2 teaspoons) before cooking. This promotes the Maillard reaction that creates those delicious browned edges. Cut pieces to a uniform size for even cooking.
Have a custom recipe? Use our calculator for exact conversion.
Open Calculator →| Cut / Type | Oven Temp | Air Fryer Temp | Oven Time | Air Fryer Time | Notes |
|---|---|---|---|---|---|
| Broccoli florets | 400°F | 375°F | 20 min | 12 min | Toss in oil + garlic. Shake at 6 min. |
| Brussels sprouts | 400°F | 375°F | 25 min | 15 min | Halve them. Cut-side down first. |
| Cauliflower | 400°F | 375°F | 22 min | 14 min | Similar-size florets. Shake halfway. |
| Zucchini | 400°F | 375°F | 15 min | 10 min | Rounds or sticks. Don't overcook. |
| Bell peppers | 400°F | 375°F | 15 min | 10 min | Strips. Great for fajitas. |
| Asparagus | 400°F | 375°F | 12 min | 8 min | Trim woody ends. Cooks very fast. |
| Sweet potato cubes | 400°F | 375°F | 25 min | 16 min | 1-inch cubes. Shake twice. |
| Green beans | 400°F | 375°F | 15 min | 10 min | Trim ends. Toss with oil + salt. |
Uniform size — Cut all pieces to roughly the same size so they cook evenly. Aim for bite-sized pieces.
Don't skip the oil — Unlike proteins, vegetables need a light coating of oil to achieve roasted caramelization. Use a spray mister for even coverage.
Season before, not after — Salt, pepper, and spices stick better to oiled raw vegetables than cooked ones.