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6 Air Fryer Side Dish Recipes – Quick & Healthy Crispy Sides for Every Meal
Growing up in Morocco, my mother’s kitchen was always filled with the aroma of roasted vegetables – cumin, coriander, and a hint of saffron. When I moved to New York City after training at Le Cordon Bleu in Paris, I became obsessed with creating those same deeply caramelized flavors in half the time. That’s when I fell in love with the air fryer. These 6 air fryer side dish recipes are the result of years of testing: crispy, healthy, and so fast they’ll revolutionize your weeknight dinners. From crispy baby potatoes to charred broccoli with lemon, each side is designed to be a perfect companion to any main course.
The first time I made air fryer Brussels sprouts for a dinner party on the Upper West Side, my guests couldn’t believe they weren’t deep-fried. The secret? A touch of Parmesan and a two-temperature method that gives you tender insides and crackling-crisp outer leaves. Every dish here has that same balance – the carrots get a hint of garlic and parmesan, the green beans turn golden with a savory coating, and the zucchini takes on a smoky chili warmth. The air fryer’s rapid air circulation transforms humble vegetables into something you’ll crave.
These easy air fryer side dishes are my go-to for busy weeknights. I’ve tweaked every temperature and timing to work with standard basket air fryers (most are 4–6 quarts). In this post, I’ll share my quick air fryer vegetables technique, the one mistake that leads to soggy results, and how to get that perfect golden crust every time. Whether you’re serving them with grilled chicken, roasted fish, or a hearty pasta, these sides come together in under 30 minutes and make clean-up a breeze.
Why This Air Fryer Side Dish Recipes Recipe Is the Best
The Flavor Secret: I draw from my Moroccan roots – a pinch of spice and a finish of fresh lemon can elevate any vegetable. Here, every side gets its own personality. The baby potatoes are tossed with thyme and parsley, the cauliflower gets a hit of paprika, and the zucchini is finished with chili powder. It’s a mix of North African warmth and French finesse that makes these sides stand out.
Perfected Texture: During my Paris training, I learned that proper browning requires the right temperature curve. That’s why I use a two-step method for broccoli and Brussels sprouts – first a lower temp to cook through, then a blast of high heat to crisp. This ensures tender centers without burning. For every vegetable, I also emphasize patting dry before oiling, which is the key to avoiding steaminess.
Foolproof & Fast: These recipes are designed for home cooks of any skill level. I’ve tested them with different air fryer brands (Cosori, Ninja, Instant Pot Vortex) to ensure consistent results. Each side uses simple pantry ingredients and calls for a single layer in the basket – no crowding. Plus, you can prep all the vegetables in advance and cook them one after another for a full spread.
Air Fryer Side Dish Recipes Ingredients
I find the best produce at the Union Square Greenmarket – vibrant carrots, firm Brussels sprouts, crisp green beans. For these recipes, you’ll want fresh, firm vegetables that will hold their shape during air frying. Most ingredients are everyday staples; I’ll note where you can swap frozen or make substitutions.
Ingredients List
For Baby Potatoes:
1 ½ lbs baby potatoes (yellow or red), halved · ¼ cup grated Parmesan (optional) · 3 Tbsp olive oil · ½ tsp garlic powder · ½ tsp onion powder · ½ tsp dried thyme · ½ tsp dried parsley · ½ tsp salt · ¼ tsp black pepper
For Carrots:
1 lb carrots, peeled and chopped into similar pieces · 2 Tbsp olive oil · 2 Tbsp grated Parmesan (optional) · ½ tsp garlic powder · ½ tsp salt · ¼ tsp black pepper
For Broccoli:
12 oz small broccoli florets (fresh or frozen) · 3 Tbsp olive oil · 2 Tbsp grated Parmesan (optional) · ½ Tbsp garlic powder · ½ tsp salt · ¼ tsp black pepper · ½ lemon (for drizzling after cooking)
For Baked Potatoes:
4 medium russet potatoes, washed and dried · 1 Tbsp olive oil · 1 tsp salt · 1 tsp black pepper
For Brussels Sprouts:
1 lb Brussels sprouts, stems trimmed and halved · 3 Tbsp olive oil · 1 tsp garlic powder · ½ tsp onion powder · ½ tsp black pepper · ¼ tsp salt · 3 Tbsp grated Parmesan
For Cauliflower:
32 oz cauliflower florets · 2 Tbsp olive oil · ½ tsp garlic powder · ½ tsp onion powder · ½ tsp paprika · ½ tsp salt · ¼ tsp black pepper
For Green Beans:
1 lb green beans, ends trimmed · 3 Tbsp olive oil · 2 Tbsp grated Parmesan (optional) · ½ tsp garlic powder · ½ tsp onion powder · ½ tsp black pepper · ¼ tsp salt
For Zucchini:
2 medium zucchini, cut into ¼-inch slices (about 3½ cups) · 2 Tbsp olive oil · 1 tsp chili powder · ½ tsp garlic powder · ½ tsp salt · ½ tsp black pepper · ¼ cup grated Parmesan
Ingredient Spotlight
Parmesan Cheese: The finely grated, powdery kind (like the stuff in a can) works best here – it melts into crispy bits on the vegetables. If you prefer dairy-free, use nutritional yeast for a similar umami boost. It won’t get quite as crispy, but the flavor is still great.
Olive Oil: I use extra-virgin for flavor, but you can substitute avocado or vegetable oil. The key is to coat the vegetables evenly – use your hands to toss. Too much oil leads to sogginess; too little prevents browning.
Spices: Garlic and onion powders are non-negotiable for that savory depth. For the zucchini, chili powder adds a smoky heat – feel free to swap with paprika or cayenne if you prefer mild.
Fresh Vegetables: Look for firm vegetables without bruises or soft spots. Frozen broccoli and green beans work (thaw and pat dry first), but fresh yields the best texture. For potatoes, choose uniform sizes for even cooking.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Parmesan cheese | Nutritional yeast (2 Tbsp) | Cheesy, umami; less crisp |
| Olive oil | Avocado oil | Neutral; same crispiness |
| Garlic powder | Granulated garlic (same amount) | Identical |
| Fresh broccoli | Frozen broccoli (thawed and dried) | Slightly softer, still crispy edges |
How to Make 6 Air Fryer Side Dish Recipes — Step-by-Step
These sides are each cooked separately but follow the same simple rhythm: toss with oil and seasonings, preheat the air fryer, cook, and serve. Below I’ve grouped the steps by vegetable. You can cook them in any order, or pick just one or two for a smaller meal.
Step 1: Baby Potatoes
Wash and halve the baby potatoes (no need to peel). In a large bowl, toss with olive oil, Parmesan, garlic powder, onion powder, thyme, parsley, salt, and pepper until evenly coated. Preheat your air fryer at 400°F for 2 minutes. Arrange the potatoes in a single layer and cook for 15–18 minutes, shaking the basket halfway through. They’re done when the edges are deep brown and crispy and a fork pierces the center easily.
💡 emy’s Pro Tip: Don’t overcrowd the basket – if needed, cook in two batches. Overcrowding traps steam and prevents crispiness.
Step 2: Carrots
Peel and cut carrots into ½-inch thick pieces (uniform size is key). Toss with olive oil, Parmesan, garlic powder, salt, and pepper. Preheat the air fryer to 390°F for 2 minutes. Add the carrots in a single layer and cook for 16–18 minutes, tossing halfway. They should be fork-tender with charred, crispy edges.
⚠️ Common Mistake to Avoid: Cutting carrots too thin – they’ll burn before becoming tender. Aim for similar thickness to ensure even cooking.
Step 3: Broccoli
Cut broccoli into bite-size florets, wash, and dry thoroughly (moisture is the enemy). Toss with olive oil, Parmesan, garlic powder, salt, and pepper. Preheat air fryer to 320°F for 2 minutes. Cook for 8 minutes until crisp-tender. Then increase temperature to 400°F, toss, and cook another 2–4 minutes until crispy edges form. Drizzle with fresh lemon juice before serving.
💡 emy’s Pro Tip: The two-temperature method gives you tender florets with charred tips. Watch closely at 400°F – the Parmesan can burn quickly!
Step 4: Baked Potatoes
Pierce each potato several times with a fork – this releases steam and prevents bursting. Rub with olive oil and season generously with salt and pepper. Preheat air fryer to 375°F for 5 minutes. Place potatoes in a single layer (they can touch, but not overlap). Cook for 35 minutes, flipping halfway. When tender, let cool slightly, then slice open, fluff with a fork, and add your favorite toppings – butter, sour cream, chives, or cheese.
⚠️ Common Mistake to Avoid: Skipping the piercing step – potatoes can explode in the air fryer if steam has no escape.
Step 5: Brussels Sprouts
Trim the stems and halve the Brussels sprouts. Pat dry well – any moisture will make them steam instead of crisp. Toss with olive oil, garlic powder, onion powder, salt, pepper, and Parmesan. Preheat air fryer to 325°F for 2 minutes. Cook for 7–10 minutes until tender, then raise temperature to 350°F and cook 2–4 more minutes until the outer leaves are deeply golden and crispy.
💡 emy’s Pro Tip: For extra crispy leaves, toss the halves so the cut side faces up. This allows maximum air contact.
Step 6: Cauliflower
Trim the cauliflower into small bite-size florets. Wash and dry thoroughly. Toss with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Preheat air fryer to 380°F for 2 minutes. Cook for 7–10 minutes, shaking the basket halfway. Florets should be golden with a slight char. Serve as a side or toss with tahini sauce for a Mediterranean twist.
⚠️ Common Mistake to Avoid: Cutting florets too large – smaller pieces cook faster and get crispier. Aim for 1-inch chunks.
Step 7: Green Beans
Wash green beans and trim the stem ends if needed. Toss with olive oil, Parmesan, garlic powder, onion powder, salt, and pepper. Preheat air fryer to 350°F for 2 minutes. Add green beans in a single layer – use a spatula to scrape every bit of seasoned oil from the bowl. Cook for 14 minutes, shaking halfway, until the edges are golden and the Parmesan forms crispy bits.
💡 emy’s Pro Tip: For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon after cooking.
Step 8: Zucchini
Slice zucchini into ¼-inch rounds or sticks (do not peel). Toss with olive oil, chili powder, garlic powder, salt, pepper, and Parmesan. Preheat air fryer to 375°F for 2 minutes. Arrange in a single layer (leave space between slices) and cook for 6–8 minutes, flipping halfway. They should be tender with slightly crisp edges. Serve immediately – they’re best fresh from the air fryer.
⚠️ Common Mistake to Avoid: Zucchini releases water as it cooks; don’t overlap slices or they’ll steam. Pat slices dry with paper towels before seasoning.
| Vegetable | Air Fryer Temp & Time | Key Visual Cue |
|---|---|---|
| Baby Potatoes | 400°F, 15–18 mins | Golden crispy edges, tender inside |
| Carrots | 390°F, 16–18 mins | Charred edges, fork-tender |
| Broccoli | 320°F 8 mins + 400°F 2–4 mins | Crisp-tender, charred tips |
| Baked Potatoes | 375°F, 35 mins | Crispy skin, fluffy inside |
| Brussels Sprouts | 325°F 7–10 mins + 350°F 2–4 mins | Tender center, crispy outer leaves |
| Cauliflower | 380°F, 7–10 mins | Golden, slightly charred |
| Green Beans | 350°F, 14 mins | Golden edges, crispy Parmesan bits |
| Zucchini | 375°F, 6–8 mins | Tender, slightly crisp edges |
Serving & Presentation
These air fryer sides are incredibly versatile – they pair beautifully with grilled chicken, pan-seared salmon, roast beef, or even a simple pasta dish. I love creating a colorful platter: golden baby potatoes next to bright green beans, charred broccoli, and deep-roasted carrots. Sprinkle with extra Parmesan or fresh herbs like parsley or chives just before serving.
For a Moroccan-inspired meal, serve the cauliflower with a drizzle of harissa yogurt sauce and the carrots with a pinch of cumin. For a Parisian touch, the green beans can be finished with a pat of butter and a squeeze of lemon. These sides also work well as part of a larger spread – think Easter dinner, Thanksgiving, or a summer barbecue.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Grilled chicken, roast salmon, steak, tofu | Light yet satisfying; complements proteins |
| Sauce / Dip | Harissa yogurt, tahini, ranch, aioli | Creamy contrast to crispy vegetables |
| Beverage | White wine (Sauvignon Blanc), iced green tea, lemonade | Refreshing; won’t overpower flavors |
| Garnish | Fresh parsley, chives, lemon wedges, extra Parmesan | Adds brightness and freshness |
Make-Ahead, Storage & Reheating
I often prep these vegetables on a Sunday for quick weeknight sides. You can wash and chop all the vegetables up to 2 days in advance – store them separately in airtight containers or zip-top bags in the fridge. Do not add oil or seasonings until just before cooking, as salt draws out moisture and makes them soggy.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container | 3–4 days | Air fry at 350°F for 3–5 minutes until hot and crisp |
| Freezer | Freezer-safe bag or container | Up to 2 months | Reheat directly from frozen at 370°F for 8–10 minutes, shaking halfway |
| Make-Ahead | Chopped vegetables in fridge | Up to 2 days in advance | Toss with oil and spices right before cooking – never season ahead |
Reheating in the air fryer is the best way to retain crispiness. For refrigerated leftovers, spread in a single layer and warm at 350°F for 3–5 minutes – they’ll taste almost as good as fresh. Avoid microwaving, as it will make them limp. If you’ve frozen cooked vegetables, do not thaw before reheating; go straight from freezer to air fryer for best results.
Variations & Easy Swaps
These recipes are incredibly adaptable. Here are three of my favorite variations that bring new flavors to the table.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Spice Blend | Replace garlic powder with 1 tsp ras el hanout + ½ tsp cumin | Cauliflower, carrots, potatoes | Easy (spice swap) |
| Dairy-Free / Vegan | Omit Parmesan; use 1–2 tsp nutritional yeast | All vegetables | Easy (ingredient swap) |
| Spicy Buffalo Style | Toss cooked cauliflower or broccoli in hot sauce + melted butter | Game days, parties | Easy (post-cook toss) |
Moroccan Spice Blend
This is my favorite way to bring a taste of home to the air fryer. Ras el hanout (a North African spice mix) adds warmth and complexity. For the baby potatoes or carrots, replace the garlic powder with 1 teaspoon ras el hanout and ½ teaspoon ground cumin. The result is beautifully aromatic – serve with a dollop of harissa yogurt for an authentic touch.
Dairy-Free / Vegan Option
To make these sides fully plant-based, simply omit the Parmesan cheese. For a cheesy flavor, sprinkle 1–2 teaspoons of nutritional yeast over the vegetables before tossing. The nutritional yeast adds a savory, umami note that mimics Parm without the dairy. The texture will be a bit less crispy, but still very satisfying.
Spicy Buffalo Style
For a game-day twist, air fry the cauliflower or broccoli as instructed, then toss immediately with 2 tablespoons of your favorite hot sauce mixed with 1 tablespoon melted butter (or vegan butter). Serve with ranch or blue cheese dip. The contrast between the crispy vegetable and spicy sauce is irresistible.
Frequently Asked Questions
Can you cook multiple different side dishes together in the air fryer at the same time?
I generally recommend cooking each vegetable separately because they have different cooking times and temperatures. For example, baby potatoes need 15–18 minutes at 400°F, while zucchini needs only 6–8 minutes at 375°F. However, you can cook two vegetables together if they share similar times and temps – for instance, broccoli and green beans both work at around 350°F for 10–14 minutes. Just make sure the basket isn’t overcrowded; leave space for air circulation. If you do combine, check for doneness early and be prepared to remove one batch earlier.
How do you keep air fryer side dishes from getting soggy instead of crispy?
The number one culprit is moisture. Always pat your vegetables dry with a clean towel after washing – especially broccoli, cauliflower, and Brussels sprouts. Second, don’t overcrowd the basket; vegetables need space for hot air to circulate. Third, use enough oil but not too much – about 1 tablespoon per pound of vegetables, which helps browning without creating steam. Fourth, preheat the air fryer for at least 2 minutes. Finally, for vegetables with high water content like zucchini, avoid overlapping and consider a two-temperature method to crisp the exterior while cooking through.
What are the best vegetables to use for air fryer side dishes?
Root vegetables and cruciferous veggies are fantastic for air frying because they become tender inside and crispy outside. My top picks from this collection are baby potatoes, Brussels sprouts, broccoli, and carrots. Green beans and cauliflower also work beautifully. Avoid very watery vegetables like cucumbers or eggplants unless you pat them extremely dry and use a light coating of oil. Frozen vegetables can be used if thawed and patted dry – they won’t be quite as crisp as fresh but still turn out well, especially broccoli and green beans.
How long should you preheat the air fryer before cooking side dishes?
I always preheat for 2–5 minutes, depending on the recipe. For most vegetables, 2 minutes at the cooking temperature is sufficient – it ensures the basket is hot when the food goes in, which helps create immediate sear and crispiness. For baked potatoes, I preheat for 5 minutes at 375°F to give the potatoes a strong initial heat blast. Skipping preheat can lead to longer cooking times and less crispy results. If your air fryer model doesn’t have a preheat function, simply run it empty at the target temperature for the specified time before adding food.
Can I use frozen vegetables for these air fryer side dish recipes?
Yes, you can use frozen broccoli, green beans, or cauliflower. The key is to thaw them completely and then pat them very dry with paper towels – any ice crystals will turn to steam and cause sogginess. Once thawed and dried, follow the same seasoning and cooking instructions. You may need to add 1–2 minutes of cooking time since the vegetables will be softer. Also, frozen veggies don’t get quite as crispy as fresh, but they still turn out quite well, especially if you add a little extra Parmesan or nutritional yeast for texture.
What oil is best for air fryer vegetables?
I recommend oils with a high smoke point, such as avocado oil, canola oil, or grapeseed oil – they can handle the high temperatures without burning. Extra-virgin olive oil works fine at temperatures up to 400°F, but its smoke point is lower, so if you’re cooking at 400°F for a long time, you might get a slightly burnt taste. For these recipes, I use regular olive oil or avocado oil for most vegetables. Avoid butter or coconut oil as they can burn quickly at air fryer temperatures. Always toss the vegetables in oil until lightly coated – too much oil can cause smoking.
How do I get crispy results on air fryer vegetables without burning them?
The secret is a two-temperature method for some vegetables, especially broccoli and Brussels sprouts. Start at a lower temperature (320–325°F) to cook the vegetable through without charring, then finish at a higher temperature (350–400°F) to crisp the outside quickly. Always watch during the final high-heat stage – it can take just 2–4 minutes. Also, season with dry spices rather than wet marinades, and make sure your vegetables are in a single layer with space between pieces. Finally, shake or toss the basket halfway through cooking for even exposure to the hot air.
Can I prepare these air fryer side dishes ahead of time for a party?
Absolutely! You can pre-chop all the vegetables up to 2 days ahead and store them in airtight containers in the refrigerator. Do not add oil or seasoning until just before cooking, as salt will draw out moisture and make them soggy. On the day of your party, cook each side dish in the air fryer just before serving – they come together in under 20 minutes per batch. If you need to cook them earlier, you can keep them warm on a baking sheet in a 200°F oven for up to 30 minutes, though they may lose some crispiness. Reheat leftovers in the air fryer at 350°F for 3–4 minutes.
Are air fryer side dishes healthy compared to oven-roasted or fried vegetables?
Yes, air fryer side dishes are generally healthier than deep-fried vegetables because they use significantly less oil – typically 1–2 tablespoons per batch compared to cups of oil for frying. They can be as healthy as oven-roasted vegetables, but the air fryer cooks faster and often produces a crispier exterior with less oil. The vegetables retain more nutrients due to shorter cooking times. Plus, these recipes emphasize whole vegetables and simple seasonings rather than heavy batters. If you’re watching calories or fat, you can also reduce the oil slightly (use 1½ tablespoons instead of 2) and still get good results.
How do I season air fryer vegetables beyond salt and pepper?
I love adding depth with spices like garlic powder, onion powder, paprika, and dried herbs (thyme, parsley, oregano). For a kick, try chili powder or cayenne. Parmesan cheese (or nutritional yeast for vegan) adds a savory, crispy crust. You can also use spice blends like za’atar, Italian seasoning, or my Moroccan ras el hanout for an exotic twist. A squeeze of fresh lemon or a drizzle of balsamic glaze after cooking brightens the flavors. For a touch of sweetness, a teaspoon of maple syrup or honey in the oil works beautifully with carrots or sweet potatoes.
Share Your Version!
I can’t wait to see how you make these air fryer side dish recipes your own! Did you try the Moroccan spice version? Or did you turn the cauliflower into a buffalo-style snack? Leave a star rating and a comment below – your feedback helps other home cooks choose their next side dish.
Don’t forget to snap a photo of your colorful platter and tag me on Instagram or Pinterest @cookingwithemy. I love sharing readers’ creations – it’s like having you all in my NYC kitchen! And if you have a question about any of the steps or substitutions, just ask in the comments – I read every one.
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — emy 🧡
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6 Air Fryer Side Dish Recipes
Description
These 6 air fryer side dish recipes are quick and easy staples that can be paired with almost any meal. From baked potatoes in the air fryer to crispy broccoli, brussels sprouts, carrots, green beans, cauliflower, and baby potatoes, weve got you covered!
Ingredients
- 1 ½ lbs baby potatoes (yellow or red potatoes)
- ¼ cup grated parmesan cheese (optional but tastes great!)
- 3 Tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried parsley
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 lb carrots (peeled and chopped into similar size pieces)
- 2 Tbsp olive oil
- 2 Tbsp grated parmesan cheese (optional but delicious)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 12 oz small broccoli florets (fresh or frozen broccoli will work)
- 3 Tbsp olive oil (or vegetable oil)
- 2 Tbsp grated parmesan cheese (optional but adds flavor and crispy bits!)
- ½ Tbsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ freshly squeezed lemon (drizzled over cooked broccoli)
- 4 medium russet potatoes (washed and dried with a towel)
- 1 Tbsp olive oil (or vegetable oil)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 lb brussels sprouts washed (stems removed and sliced in half.)
- 3 Tbsp olive oil or vegetable oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground black pepper to taste
- ¼ tsp salt
- 3 Tbsp grated parmesan cheese
- 32 oz cauliflower florets
- 2 Tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 lb green beans
- 3 Tbsp olive oil (or vegetable oil)
- 2 Tbsp grated parmesan cheese (this is optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground black pepper
- ¼ tsp salt
- 2 medium zucchini (cut into ¼ inch slices (about 33½ cups))
- 2 Tbsp olive oil
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ cup grated parmesan cheese
Instructions
- Wash and slice the 1 ½ lbs baby potatoes in half. No need to peel. Add them to a large bowl.
- Add the ¼ cup grated parmesan, 3 Tbsp olive oil, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried thyme, ½ tsp dried parsley, ½ tsp salt, ¼ tsp ground black pepper.
- Toss the potatoes evenly with all the seasonings.
- Preheat the air fryer at 400°F for 2 minutes.
- Add the potatoes in a single layer. Cook for 15-18 minutes, giving them a toss halfway through.
- Cook until the edges are brown and crispy and potatoes are tender when poked with a fork.
- Preheat the air fryer at 390°F for 2 minutes.
- Wash, peel and chop the carrots into a similar size. Add them to a large bowl.
- Add the 2 Tbsp olive oil, 2 Tbsp grated parmesan cheese, ½ tsp garlic powder, ½ tsp salt, ¼ tsp ground black pepper. Toss the carrots together evenly with the seasonings.
- Add to the preheated air fryer and bake for 16-18 mins at 390°F, tossing halfway through.
- Done carrots will be tender when poked with a fork, with charred crispy on the outside edges.
- Prep the broccoli: Cut into same-size florets, wash, and dry with a towel. If youre using frozen broccoli, it needs to be thawed before tossing it with the spices.
- Add 12 oz of broccoli florets to a large bowl along with 3 Tbsp olive oil, 2 Tbsp grated parmesan cheese, ½ Tbsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Toss the broccoli with the seasonings until its evenly coated.
- Preheat the air fryer to 320°F for 2 minutes. Once heated, add in the broccoli and place in a single layer. Cook for 8 minutes. Poke the broccoli with a fork, it should be crisp-tender. If it isnt, cook another 1-2 minutes or until it can be poked with a fork but is still firm.
- Increase the temperature to 400°F. Toss the broccoli in the air fryer basket. Bake for another 2-4 minutes, or until broccoli reaches your desired crispy edges. (Keep an eye on it during this step as it can start to burn easily!)
- Add the broccoli to a serving plate and drizzle with fresh lemon juice. Serve immediately.
- Preheat the air fryer 375°F for 5 mins.
- Prick each baked potato with a fork multiple times on the outside. Drizzle the outside with olive oil, over top and generously season each one with salt and pepper.
- Place the potatoes in single layer in the air basket. Bake at 375°F for 35 minutes, flipping them halfway through using tongs. The potatoes are done when they are tender when poked with a fork.
- Transfer the potatoes to a plate using tongs or an oven mitt. Let them cool enough to handle. Slice open the center with a knife and fluff with a fork. Add your favorite toppings and serve.
- Wash and slice the brussels sprouts in half. Pat them dry with a towel.
- Add the brussels sprouts to a large bowl along with 3 Tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp salt, ½ tsp ground black pepper, and 2 Tbsp grated parmesan cheese. Toss the ingredients together until evenly mixed.
- Preheat the air fryer at 325°F for 2 minutes. Add the brussels sprouts and cook for 7-10 minutes, or until tender when poked with a fork. Then raise the temperature to 350°F and cook an additional 2-4 minutes, until you get those crispy outsides.
- Remove the cauliflower stem and chop it into small bite-size pieces. Wash the cauliflower and pat dry with a towel. Add cauliflower pieces to a large bowl.
- Add in the 2 Tbsp olive oil, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ½ tsp salt, and ¼ tsp ground black pepper to the bowl. Toss everything together until its evenly coated.
- Preheat the air fryer to 380°F for 2 mins. Place the cauliflower in the air fryer in a single layer. Cook for 7-10 minutes, flipping the cauliflower halfway. Check that its done by poking with a fork.
- Wash the green beans and trim off the ends if needed.
- Add the green beans to a large bowl. Drizzle the 3 Tbsp olive oil over top. Add the 2 Tbsp freshly grated parmesan cheese (if using, its optional). Sprinkle the ½ tsp garlic powder, ½ tsp onion powder, ½ tsp ground black pepper and ¼ tsp salt.
- Toss the green beans together with all the seasonings so that they are evenly coated.
- Preheat the air fryer at 350°F for 2 minutes.
- Add in the green beans. Use a spatula to scrape along the side of the bowl to get all the oil, parmesan and spices as well. Spread the green beans into an even layer.
- Cook for 14 minutes, tossing and shaking the basket with green beans halfway through the process. The edges will start to turn golden brown and the parmesan cheese will crispen up during the process.
- Slice the zucchini into sticks or bite-size pieces. No need to peel them. Add it to a large bowl.
- Add in 2 Tbsp olive oil, ¼ cup grated parmesan cheese (optional), 1 tsp chili powder, ½ tsp garlic powder, ½ tsp salt, and ½ tsp ground black pepper. Toss everything together until its evenly coated.
- Preheat the air fryer to 375°F for 2 minutes. Add the zucchini in a single layer. Cook for 6-8 minutes, until tender when poked with a fork.
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