Air Fryer Roasted Vegetables
Air Fryer roasted vegetables are cooked perfectly in less than 20 minutes. Change up this colorful mixture to include your favorite vegetables or what's seasonally available. The possibilities are endless.
Prep Time10 minutes mins
Cook Time14 minutes mins
Total Time24 minutes mins
Course: Side Dish
Cuisine: American
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 4
Calories: 61kcal
- 1 teaspoon garlic powder
- 1 teaspoon flaked sea salt
- ½ teaspoon ground black pepper
- 1 medium carrot peeled, cut into ½-3/4 inch thick slices or pieces
- 1 medium parsnip peeled and cut into ¾-inch pieces
- 1 medium zucchini rinsed, cut into 1-inch pieces
- 1 medium yellow squash rinsed, cut into 1-inch pieces
- olive oil spray
- 1 cup cherry tomatoes
Preheat the air fryer to 400 degrees F.
In a small bowl combine the garlic powder, sea salt and black pepper; mix together.
Combine prepared carrot, parsnip, zucchini and yellow squash vegetables in a large bowl. Spritz with olive oil spray, toss and spritz again until all vegetables are coated.
Sprinkle the garlic powder, salt and black pepper mixture over the vegetables; toss to coat the vegetables.
Add vegetables to the preheated air fryer and cook at 400°F for 7 minutes. After 7 minutes give the air fryer basket a shake, or turn the veggies over. Add the cherry tomatoes, spritz with olive oil and cook for an additional 7 minutes. Test for doneness and serve hot.
How to Store leftovers
Store any leftovers in a an airtight container in the refrigerator for 2 days. Reheat in the microwave or air fryer.
Note on Air Fryer cooking
All brands and models of air fryers cook slightly differently. Always check for doneness and add additional cooking minutes if needed.
Calories: 61kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 605mg | Potassium: 544mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2927IU | Vitamin C: 33mg | Calcium: 40mg | Iron: 1mg