While oven roasted vegetables are preferred, the process is a bit messy, heats the kitchen, and takes most of an hour to finish; along with having an oily baking tray that needs to be cleaned. This air-fried version is just as good and finishes in a few minutes with little post cooking cleaning. You can spice it up anyway you want, but below is a basic recipe. Note, this recipe can be applied to virtually any vegetable.
Ingredients
- 2 lbs Broccoli, Cauliflower, Brussels Spouts, carrots, etc. – cut into pieces
- 3 TBL Olive oil
- 1 TBL + 2 tsp Kosher salt
- 1 tsp Black pepper
- Optional spices (>1 tsp each recommended)
- Garlic powder
- Onion powder
- Cajun seasoning
- Italian seasoning
- Herbs de Provence
Process
- Mise en Place – measure and prepare you ingredients prior to starting.
- Blanch Vegetables
- Heat a large pot of cold water to a rolling boil.
- Add 1 TBL Kosher salt to water.
- Add vegetables and let let cook 4-5 mins. (until softened).
- Drain and leave in strainer to dry and cool for next step.
- Prep for Air Fryer
- Put vegetables in a plastic bag (I use produce bag from store).
- Pour olive oil on top.
- Add spices
- Shake bag until the vegetables are evenly coated with oil and spices.
- Roast Vegetables
- Put vegetables into air fryer and set temp to the vegetable option or 320 F.
- Cook for ~8 mins.
- Occasionally stir or toss the vegetables so everyone gets their time on top.
- There’s a fine line between done and dried past usable so keep in an eye on things.
- Serve
