Roasted Air Fryer Vegetables
Crispy, blistered mixed vegetables tossed in olive oil, soy sauce, and garlic, cooked in the air fryer in just 25 minutes. A quick, healthy side dish that’s ready any night of the week.
Ingredients
- 1/2 cup carrots (cut into strips)
- 1/2 cup green beans (cut into small pieces)
- 1/2 cup mushrooms (quartered)
- 1/2 cup small cauliflower florets
- 3 cloves of garlic (sliced)
- 1/2 tablespoon soy sauce
- 1/3 tablespoon black pepper
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Wash and cut: Wash all vegetables and cut them into similar-sized pieces so everything cooks evenly.
- Season: Combine carrots, green beans, mushrooms, cauliflower, and sliced garlic in a large bowl. Add soy sauce, black pepper, olive oil, and salt. Toss to coat well.
- Preheat: Preheat the air fryer to 160°C (320°F) for 3 minutes.
- Air fry: Add the vegetables to the basket and cook at 160°C (320°F) for 20 minutes.
- Toss: Open the basket and toss the vegetables 2 to 3 times during cooking for even browning.
- Serve: Once the edges look blistered and slightly charred, transfer to a serving dish and serve hot.
Notes
- Cut all vegetables to a similar size so they finish cooking at the same time.
- Dry the vegetables well after washing. Extra surface moisture prevents crisping.
- Don’t overcrowd the basket. A single layer with some space between pieces gives the best blistered texture.
- For a gluten free version, swap soy sauce with tamari or coconut aminos in the same quantity.
- Check at the 15-minute mark the first time you make this, as air fryers vary in actual running temperature.
Nutrition
Calories: 145kcal