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Quick Answer
The air fryer roasts vegetables faster and with better caramelisation than the oven — most vegetables are done in 10–15 minutes at 375–400°F versus 25–35 minutes in an oven. Toss with a light olive oil spray and season boldly. The key is not overcrowding — a single layer ensures roasting, not steaming.
This guide links back to the canonical timing row for Broccoli, so the advice stays aligned with the chart data.
Use the full Air Fryer Broccoli timing page for row notes, related foods, and safety reminders.
If you already know the food, jump from this overview to the exact timing page or focused how-to guide.
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.
Last updated June 19, 2026 · Reviewed by Maks