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Vegetables in your Air-Fryer |
Back to the Vegetables Index |
Vegetables that are good steamed can be absolutely wonderful cooked in your air-fryer instead.
You want to cut them into like-sized pieces so they cook evenly, then toss them with a little melted butter or olive oil, salt, pepper, and perhaps a little lemon juice and minced garlic or an herb such as oregano or thyme.
When they're done roasting you might like to drizzle a little fresh lemon juice or balsamic vinegar over them, or sprinkle them with grated Parmesan.
| Vegetable | Air-Fryer Temperature | Cooking Time | Note—Always stir things about half-way through the cooking |
| Asparagus | 400°F | 5–6 minutes | Add 2 minutes for fat spears |
| Green Beans | 375°F | 12 minutes | |
| Broccoli | 370°F | 8–10 minutes | |
| Broccolini | 380°F | 5–7 minutes | |
| Brussels Sprouts | 390°F | 20 minutes | Trim them, cut them in half, and give them a stir after 10 minutes of cooking |
| Cabbage | 350°F | 15–20 minutes | Cut half a cabbage into 4 wedges, brush these with olive oil, pepper, and thyme, place them in your air-fryer basket and cook until the edges start to char. |
| Cauliflower | 375°F | 15–20 minutes | Cut into florets and cook. Good with a spicy dipping sauce. |
| Mushrooms | 400°F | 5–7 minutes | Fat slices work best. |
| Parsnips | 375°F | 15–20 minutes | 2" sticks are good. |