
This air fryer vegetable side dish is crispy, colorful, and ready in 20 minutes. Broccoli, carrots, zucchini, peppers, and potatoes roast up with caramelized edges for an easy weeknight side.
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
Servings: 4
12 oz baby potatoes, halved or quartered
2 medium carrots, sliced into thick pieces
2 cups broccoli florets
1 medium zucchini, sliced into thick half-moons
1 yellow bell pepper, chopped
1/2 red bell pepper, chopped
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp Italian seasoning
3/4 tsp salt
1/2 tsp black pepper
1. Preheat the air fryer to 390°F.
2. Microwave or parboil the potatoes and carrots for 3–4 minutes to help them cook evenly and crisp faster.
3. Pat the vegetables dry, then place them in a large bowl.
4. Add olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper. Toss well to coat.
5. Add the vegetables to the air fryer basket in an even layer. Cook in batches if needed so the basket is not overcrowded.
6. Air fry for 10–12 minutes, shaking the basket halfway through, until the vegetables are browned on the edges and tender inside.
7. Serve hot.
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Do not overcrowd the basket or the vegetables will steam instead of roast.
Dry the vegetables well before seasoning for better browning.
Cut the potatoes and carrots a little smaller than the broccoli and zucchini so everything cooks more evenly.
For extra color and crisp edges, give the basket a good shake halfway through cooking.
Add sliced red onion for a sweeter roasted flavor.
Sprinkle with grated parmesan after cooking for a richer side dish.
Use smoked paprika or Cajun seasoning for a bolder flavor.
Finish with a little lemon juice or balsamic glaze for a brighter taste.
Calories: 165
Fat: 7 g
Carbohydrates: 24 g
Protein: 4 g
Fiber: 4 g
Sugar: 5 g
Sodium: 470 mg
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