Vegan Air Fryer Roasted Vegetables

These delicate vegetables cook quickly and benefit from the air fryer's rapid heat — they char slightly at the edges while staying tender inside. Snap peas: 380°F for 8–10 minutes, tossed with sesame oil and sea salt. Asparagus (thin spears): 400°F for 7–9 minutes with olive oil, salt, and lemon zest. Green beans: 380°F for 8–10 minutes, they blister slightly and become tender-crisp. Edamame (shelled): 390°F for 8–10 minutes with sea salt. Kale (for chips): 300°F for 8–10 minutes — lower temperature prevents burning before the kale dries and crisps. Mushrooms (sliced): 375°F for 8–10 minutes — they release water and shrink significantly; don't overcrowd. For all fast-cooking vegetables, check at 7 minutes and adjust based on your air fryer model and desired texture.

These denser vegetables need more time to soften inside while their surfaces caramelise. Broccoli florets: 375°F for 10–12 minutes — the tips of the florets become lightly charred and crispy, which many people consider better than oven roasted. Cauliflower (bite-size): 400°F for 14–16 minutes — develops deep golden colour and nutty sweetness. Bell peppers (strips): 375°F for 10–12 minutes — soften and caramelise, developing concentrated sweetness. Zucchini (half-moons): 400°F for 8–10 minutes for tender, 12 minutes for more caramelised edges. Portobello mushrooms (whole): 375°F for 12–15 minutes — the inside becomes meaty and tender, perfect as a burger alternative. Stuffed peppers: 360°F for 12–15 minutes if filling is pre-cooked.

Dense root and thick vegetables need a longer cook but still finish faster in an air fryer than in an oven. Beets (1-inch cubes): 400°F for 20–25 minutes, shaking at 12 minutes — the exterior caramelises beautifully. Sweet potato (1-inch cubes): 380°F for 18–22 minutes, shaking twice — crispy outside, fluffy inside. Butternut squash (similar size cubes): 390°F for 20–22 minutes. Artichoke hearts (halved, pre-cooked): 375°F for 12–15 minutes to crisp the outside. Carrots (coins or batons): 380°F for 14–18 minutes — natural sugars caramelise, creating sweetness. Leeks (sliced into rounds): 375°F for 14–16 minutes until the edges char and soften. All dense vegetables benefit from a slightly larger oil coating (1–2 teaspoons tossed through) to prevent drying before the interior softens.

Za'atar (dried thyme, sumac, sesame seeds, salt): exceptional on cauliflower, zucchini, and eggplant. Nutritional yeast and garlic: adds a cheesy, savoury flavour with no dairy — toss broccoli and cauliflower in it before cooking. Harissa paste (thinned with a little oil): adds North African heat to any vegetable; brush on before cooking. Lemon-herb (lemon zest, thyme, oregano, garlic powder): light and bright, works on asparagus, green beans, and snap peas. Miso glaze (white miso thinned with sesame oil and soy): brush on carrots or sweet potato before the last 5 minutes of cooking. Balsamic glaze drizzled after cooking: adds sweetness and acidity to mushrooms and beets. Indian-spiced (cumin, coriander, turmeric, garam masala): transforms cauliflower and carrots into something extraordinary.