Air Fryer Roast Vegetables (Crispy in 18 Min + Time Chart)

The trick to roasting vegetables in the air fryer is not adding everything at once. Carrots and parsnips need about twice as long as zucchini, and cherry tomatoes need only a few minutes. Put them all in together and you get crunchy roots with mushy squash, or soft squash with raw carrots.

This recipe staggers them. The root vegetables go in first, the squash joins them halfway, and the tomatoes go in for the last few minutes to blister. Everything finishes at the same moment: caramelized edges, tender centers, and nothing steamed into mush.

The whole batch takes about 18 minutes at 400°F, with one bowl and no sheet pan. It’s my go-to side for weeknights, and in November it frees up the oven for the turkey.

Why This Recipe Works

• Staggered timing. Dense vegetables get a head start, so every piece is done at once.
• Cut size matched to density. Roots are cut smaller (¾ inch) and squash is cut larger (1 inch). That evens out the cook times before you even start.
• High heat, single layer. At 400°F with space around each piece, the hot air browns the vegetables instead of steaming them.
• Dry vegetables, light oil. One tablespoon of olive oil is enough to coat everything. Patting the squash dry is what keeps it from going soggy.
• Flexible. Once you know the method, you can swap in any vegetable using the cook-time chart below.

Ingredients for Air Fryer Roasted Vegetables

The full measurements are in the recipe card at the bottom of the post.

• Carrots. Their natural sugars caramelize at high heat. If you love them on their own, try my air fryer honey roasted carrots.
• Parsnips. Earthy and slightly sweet, with a texture close to a roasted potato. Peel them, and cut away the woody core if they’re large.
• Zucchini and yellow squash. Both are mostly water, so they cook fast and need to be patted dry.
• Cherry tomatoes. Left whole, they blister and turn jammy in a few minutes.
• Olive oil. Avocado oil works too.
• Seasonings. Garlic powder, dried thyme, kosher salt and black pepper.

Best vegetables to roast in the air fryer

Almost anything works if you group vegetables by density. Hard vegetables like carrots, parsnips, potatoes, sweet potatoes and butternut squash go in first. Medium vegetables like Brussels sprouts, broccoli and cauliflower go in midway. Soft, watery ones like zucchini, bell peppers, onions, mushrooms and tomatoes go in last.

Short on prep time? You can cook frozen vegetables in the air fryer straight from the bag with no thawing.

How to Roast Vegetables in the Air Fryer

Step 1: Preheat. Set the air fryer to 400°F and let it run for 3 minutes while you prep. A hot basket starts browning right away.

Step 2: Cut by density. Peel the carrots and parsnips and cut them into ¾-inch pieces. Cut the zucchini and yellow squash into 1-inch half-moons, then pat them dry with a paper towel. Leave the tomatoes whole.

Step 3: Season. Mix the olive oil, garlic powder, thyme, salt and pepper in a large bowl. Toss the carrots and parsnips in it first, then lift them out. Toss the zucchini and squash in what’s left in the bowl, and set them aside.

Step 4: Roast the roots (8 minutes). Spread the carrots and parsnips in a single layer in the basket. Air fry for 8 minutes.

Step 5: Add the squash (6 minutes). Add the zucchini and squash, shake the basket to mix, and air fry for 6 minutes more.

Step 6: Add the tomatoes (3 to 4 minutes). Roll the tomatoes through the oily bowl, add them to the basket, and shake again. Air fry for 3 to 4 minutes, until the tomato skins split and a fork slides easily into a carrot.

Step 7: Serve. Taste and add a pinch more salt if needed. A squeeze of lemon or a drizzle of balsamic right before serving brightens everything up.

Using an air fryer oven with racks? Rotate the trays when you add the squash instead of shaking.

Air Fryer Vegetable Cook Times

Use this chart to roast any mix of vegetables in the air fryer at 400°F. Start the longest-cooking vegetable first, then add the others so everything finishes together. Times are for fresh vegetables in a preheated basket-style air fryer, shaken halfway; check a few minutes early the first time.

Vegetable	Cut size	Time at 400°F	When to add (18-min batch)
Potatoes	¾-inch cubes	18–20 min	At the start
Carrots	¾-inch pieces	16–18 min	At the start
Parsnips	¾-inch pieces	16–18 min	At the start
Sweet potatoes	¾-inch cubes	15–18 min	At the start
Butternut squash	¾-inch cubes	15–18 min	At the start
Brussels sprouts	Halved	12–14 min	After 4–6 min
Cauliflower	1½-inch florets	10–12 min	After 6–8 min
Broccoli	1½-inch florets	8–10 min	After 8–10 min
Green beans	Trimmed, whole	8–10 min	After 8–10 min
Bell peppers	1-inch pieces	8–10 min	After 8–10 min
Red onion	1-inch wedges	8–10 min	After 8–10 min
Zucchini and yellow squash	1-inch half-moons	6–8 min	After 8–10 min
Mushrooms	Halved	7–9 min	After 9–10 min
Asparagus	Trimmed, whole	6–8 min	After 10–12 min
Cherry tomatoes	Whole	3–4 min	Last 3–4 min

Want to go deeper on one vegetable? I have single-vegetable versions of garlic air fryer broccoli, honey balsamic Brussels sprouts, crispy squash and zucchini and Mexican air fryer sweet potatoes. For meats and frozen foods too, my air fryer cooking times guide has a printable cheat sheet.

Tips for Crispy Air Fried Vegetables

• Don’t crowd the basket. A 5- to 6-quart basket fits this recipe in close to a single layer. If you double it, cook in two batches. Piled-up vegetables steam.
• Dry the watery vegetables. Zucchini and squash release moisture fast, and a quick pat with a towel makes a real difference.
• Use less oil than you think. One tablespoon coats 4 to 5 cups of vegetables. Too much oil drips into the drawer and smokes.
• Skip fresh garlic in the basket. It burns at 400°F. Use garlic powder, or toss the finished vegetables with minced garlic and a little butter.
• Judge by the carrots. They’re the slowest, so when a fork slides into a carrot, the batch is done.

Variations

• Balsamic: Drizzle 1 tablespoon balsamic glaze over the vegetables right after cooking.
• Parmesan: Toss with ¼ cup grated Parmesan during the last 2 minutes.
• Italian: Swap the thyme for Italian seasoning and finish with fresh basil.
• Fall version: Swap the zucchini and squash for ¾-inch butternut squash cubes and add them at the start with the roots. Finish with fresh rosemary.
• Add potatoes: Add ¾-inch potato cubes with the carrots. My air fryer potatoes and carrots is built around that combination.

Storing and Reheating

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a single layer on a tray, then bag for up to 2 months. Thawed roasted vegetables are softer, so they work best in soups, frittatas and grain bowls.
• Reheat: Air fry at 375°F for 3 to 5 minutes to bring back the crisp edges. The microwave works but softens them.

What to Serve With Air Fryer Roasted Vegetables

These go with almost any main, and pairing them with another air fryer recipe means dinner is done in two quick batches.

• Thanksgiving or Sunday dinner: Serve them next to an air fryer boneless turkey breast roast. The vegetables cook while the turkey rests.
• Weeknight chicken: Air fryer butterflied chicken breast cooks evenly and stays juicy.
• Salmon: The smoky crust on air fryer blackened salmon is great against sweet roasted roots.
• Pork chops: Air fryer ranch pork chops are ready in about 20 minutes.
• Grain bowls: Pile leftovers over rice or quinoa, or use them in place of the fresh vegetables in my air fryer salmon bowls.

Air Fryer Roasted Vegetables FAQs

What temperature do you roast vegetables in the air fryer? Use 400°F for most vegetables. It browns the outside before the inside turns soft. Drop to 380°F for Brussels sprouts or anything with a sugary glaze, which can scorch.

How long does it take to roast vegetables in the air fryer? A mixed batch takes about 18 minutes at 400°F. Dense roots need 16 to 20 minutes, while soft vegetables like zucchini need only 6 to 8, so add them in stages using the chart above.

Why are my air fryer vegetables soggy? The usual causes are an overcrowded basket, wet vegetables, or adding soft vegetables too early. Cook in a single layer, pat watery vegetables dry, and stagger them by density.

Do I need to preheat the air fryer for vegetables? Yes, for this recipe. Three minutes of preheating gives better browning and makes the cook times reliable.

Can I roast vegetables in the air fryer without oil? Yes, but they’ll be drier and brown less. A teaspoon of oil or a light spray of cooking spray makes a big difference.

Can I use frozen vegetables? Yes. Cook them straight from frozen, without thawing, and expect a few extra minutes. My air fryer frozen butternut squash uses the same approach.

Can I make these ahead for a holiday meal? Cut the vegetables up to a day ahead and refrigerate them separately: roots in one container, squash and tomatoes in another. Roast right before serving for the best texture.