20 Air Fryer Spring Roasted Veggie Mixes

Spring is here, which means farmers markets are bursting with the most gorgeous produce you’ve seen all year. But here’s the thing—if you’re still steaming those beautiful veggies into submission, we need to talk. Your air fryer is about to become your best friend this season.

I spent the last month testing every veggie combination I could get my hands on, and honestly? Some were disasters. But the winners? Total game-changers. These 20 mixes are the ones that actually made me excited to eat vegetables for dinner, and that’s saying something coming from someone who’s tested hundreds of easy air fryer recipes.

Why Your Air Fryer Makes Spring Veggies Actually Taste Good

Look, I’m not going to pretend air fryers are magic. They’re basically tiny convection ovens that blow hot air around your food. But that hot air circulation? It does something special to spring vegetables that roasting in a regular oven just can’t match.

The quick cooking time means your asparagus stays crisp-tender instead of turning into mush. Bell peppers get these beautiful charred edges without drying out completely. And don’t even get me started on what happens to Brussels sprouts—they transform into these crispy little flavor bombs that’ll convert even the biggest veggie haters.

Here’s what’s actually happening: air frying cuts calories by up to 80% compared to traditional frying because you’re using way less oil. But unlike steaming, you’re still getting that caramelization that makes vegetables taste sweet and complex. According to plant-based nutrition experts, certain nutrients like lycopene and beta-carotene actually become more available when vegetables are cooked this way.

The Spring Veggie Starter Kit

Before we dive into the 20 mixes, let’s talk about what you’ll actually want to buy at the market. Not all vegetables are created equal when it comes to air frying, and spring brings some unique options that work phenomenally well.

Asparagus is the MVP of spring air frying. Those tender spears cook in about 7 minutes and develop the most incredible crispy tips. I usually grab the medium-thickness ones—too thin and they shrivel up, too thick and they take forever.

Baby zucchini and yellow squash are everywhere right now, and they’re perfect because they have less water content than their bigger cousins. Less water means crispier results. Cut them into thick rounds or spears, and they’ll hold their shape beautifully.

Sugar snap peas might sound like an odd choice, but hear me out. Five minutes in the air fryer and they’re perfectly blistered with a sweet, concentrated flavor that’s nothing like the bland steamed version. If you’re looking for more ways to use your air fryer for quick meals, check out these easiest air fryer dinners ready in 10 minutes.

Bell peppers in every color you can find. Spring peppers are sweeter and less bitter than winter ones, and air frying concentrates that sweetness even more. I keep a vegetable chopper like this one on hand to cut them into uniform pieces—saves so much time.

20 Air Fryer Spring Veggie Mixes That Actually Work

1. Classic Spring Medley

Asparagus, cherry tomatoes, and baby bella mushrooms. This is the combination I make when I need something foolproof. Everything cooks at the same rate, which means no babysitting required. Toss with olive oil, garlic powder, and a squeeze of lemon after cooking. Done.

2. Mediterranean Rainbow

Red bell pepper, yellow squash, red onion, and zucchini. I season this one with oregano, thyme, and a tiny bit of feta cheese added after cooking. It pairs perfectly with chicken or fish, and leftovers make a killer omelet filling the next morning.

3. Asian-Inspired Green Mix

Sugar snap peas, broccoli florets, and bok choy. After air frying, I hit this with a quick drizzle of sesame oil and soy sauce. The key is cutting the bok choy into quarters so it doesn’t fall apart. This works great as a side for any of these high-protein air fryer meals.

4. Tuscan Spring Garden

Zucchini, yellow squash, cherry tomatoes, and fresh basil (added after cooking). This combination is stupid simple but tastes like you spent hours on it. Sometimes I’ll grate some Parmesan over the top while everything’s still hot.

Speaking of simple preparations, if you’re meal prepping for the week, you’ll want to try these air fryer meal prep ideas and these air fryer veggie bowls. They’re lifesavers on busy weeknights.

5. Spicy Southwestern

Bell peppers (all colors), red onion, and jalapeños. I use a good quality chili powder blend and some cumin on this one. Fair warning—your kitchen will smell amazing, and your neighbors might start asking questions.

6. Lemon Herb Asparagus Blend

Asparagus, shallots, and cherry tomatoes with lemon zest. The shallots get sweet and jammy while the asparagus stays crisp. This is my go-to when I’m trying to impress someone without actually trying that hard.

7. Garlic Lover’s Mix

Zucchini, mushrooms, bell peppers, and whole garlic cloves (yes, whole). The garlic gets soft and sweet, and you can spread it on bread after. I usually make this in my 8-quart air fryer basket because it’s way more forgiving with different-sized veggies.

8. Spring Green Power Bowl Base

Broccoli, asparagus, and snap peas. This is what I make when I’m trying to be healthy but still want food that tastes good. It works as a base for grain bowls or alongside grilled chicken. For a complete meal, pair it with one of these 5-ingredient high-protein bowls.

9. Farmers Market Special

Whatever looks good that week. I’m serious. Grab 4-5 different vegetables, cut them into similar-sized pieces, and air fry them together. This is how I discovered that radishes are actually good when they’re roasted (who knew?).

10. Cajun Veggie Explosion

Bell peppers, onions, okra, and cherry tomatoes. Yes, okra in the air fryer is a revelation—it doesn’t get slimy. I use Cajun seasoning liberally here, and it transforms into something you’d pay good money for at a restaurant.

11. Italian Garden Mix

Zucchini, eggplant, bell peppers, and red onion. This is basically a deconstructed ratatouille that takes 20 minutes instead of 2 hours. I keep a silicone basting brush for coating everything evenly with olive oil.

12. Sesame Ginger Combo

Snap peas, carrots (cut thin), and bell peppers. After air frying, toss with rice vinegar, sesame oil, and fresh ginger. The carrots need to be cut pretty thin to cook in the same time as everything else—learned that the hard way.

13. Balsamic Brussels Mix

Brussels sprouts, red onion, and cherry tomatoes. The trick with Brussels sprouts is cutting them in half and placing them cut-side down in the basket. They get crispy on the bottom and tender inside. Drizzle with balsamic glaze after cooking.

Research shows that air frying Brussels sprouts and other Brassica vegetables can actually improve their antioxidant content compared to other cooking methods. So yeah, you’re basically eating a superfood.

14. Tex-Mex Fajita Veggies

Bell peppers, onions, and poblano peppers. This is what I make when I’m having fajitas or tacos. Sometimes I’ll throw in some air fryer chicken bites to make it a complete meal. Get Full Recipe.

15. Rainbow Confetti

Every color of bell pepper you can find, plus red onion. This is more about the visual than anything else, but it tastes great too. Perfect for when you’re trying to get kids to eat vegetables—the colors help.

16. Spring Breakfast Hash

Asparagus, bell peppers, red onion, and cherry tomatoes. I make this in the morning and top it with a fried egg. It’s become my weekend breakfast routine, especially when I pair it with these 5-ingredient air fryer breakfast ideas.

17. Provençal Vegetable Mix

Zucchini, eggplant, tomatoes, and fennel. The fennel is the secret weapon here—it gets sweet and almost licorice-y. Use herbes de Provence for seasoning, and you’ve got something that tastes like you vacationed in the south of France.

18. Sweet and Savory Combo

Bell peppers, red onion, and pineapple chunks. Yeah, pineapple in the air fryer is wild. It caramelizes and pairs surprisingly well with the peppers. This works great as a side for pork or as a topping for air fryer taco bowls.

19. Garden Detox Mix

Broccoli, cauliflower, Brussels sprouts, and green beans. All cruciferous vegetables that are supposedly super healthy. I don’t know about detoxing, but this combination actually tastes good, which is more than I can say for most “detox” recipes.

20. Everything-But-The-Kitchen-Sink

Whatever’s left in your vegetable drawer before grocery day. This is my Friday night special. As long as you cut everything to similar sizes and don’t overcrowd the basket, it usually works out. For more ideas on using up what you have, these air fryer veggie dump and cook recipes are perfect.

The Real Talk About Seasoning

Here’s where most people mess up: they under-season their vegetables. Like, drastically under-season them. You need more salt and oil than you think you do, especially because air frying doesn’t add any fat like traditional frying does.

My basic formula is this: for every 2 cups of chopped vegetables, use about 1-2 tablespoons of oil and at least 1/2 teaspoon of salt. Then add whatever other seasonings you want. Garlic powder, onion powder, Italian seasoning, smoked paprika—go wild.

I keep my seasonings in a magnetic spice rack on the side of my fridge so they’re right there when I’m prepping. Game changer for actually using them instead of letting them collect dust in a cabinet.

The oil is important too. It’s not just about flavor—it helps the seasonings stick and promotes browning. I usually use olive oil or avocado oil. Some people swear by spray oils, but I’ve found that a good oil mister bottle gives you more control and uses better quality oil.

Common Mistakes That’ll Ruin Your Spring Veggies

Cutting vegetables too small. I get it, you want everything to cook fast. But tiny pieces just shrivel up and sometimes fall through the basket. Aim for 1-inch pieces for most vegetables. Asparagus and green beans are exceptions—leave those whole or cut in half.

Skipping the preheat. Your air fryer needs to come up to temperature before you add the vegetables. Most models only take 3-5 minutes to preheat, and it makes a huge difference in getting that crispy exterior.

Not shaking or tossing halfway through. Unless you want half your vegetables to be perfectly crispy and the other half to be pale and sad, you need to shake the basket or toss everything around at least once during cooking. I set a timer on my phone so I don’t forget.

Cooking different densities together. Carrots and snap peas do not cook in the same amount of time. If you want to combine them, either cut the carrots super thin or give them a head start in the air fryer before adding the snap peas. This is why sticking to vegetables with similar textures (like the combinations I listed above) makes your life easier.

For more foolproof options, check out these air fryer veggies that actually taste good or these 5-ingredient meals under 400 calories.

Making Spring Veggie Mixes Work for Meal Prep

Let’s be real—nobody wants to chop vegetables every single night. That’s where meal prep comes in, and air fryer vegetables are perfect for it.

Here’s what I do: On Sunday afternoon, I wash and chop all my vegetables for the week. I store them in glass containers in the fridge, separated by cooking time. So I have one container with quick-cooking stuff (asparagus, snap peas, zucchini) and another with vegetables that take a bit longer (bell peppers, onions, mushrooms).

Then when I get home from work, I just grab a container, toss the veggies with oil and seasonings, and throw them in the air fryer. Dinner’s on the table in 20 minutes, and I didn’t have to think about it.

Some veggies hold up better than others when pre-cut. Bell peppers and onions are fine for 5-6 days. Asparagus and zucchini start to get a bit sad after 3-4 days, so plan accordingly. Mushrooms are best cut the day you use them—they get slimy if you cut them too far in advance.

If you’re new to meal prep, these air fryer meal prep ideas walk you through the whole process step by step.

Temperature and Timing Guide

Most spring vegetables do well at 375-400°F. I usually default to 380°F because it’s a nice middle ground that works for almost everything.

Quick-cooking vegetables (5-10 minutes): asparagus, snap peas, thinly sliced zucchini, cherry tomatoes, baby spinach

Medium vegetables (10-15 minutes): bell peppers, onions, regular-cut zucchini and squash, green beans, broccoli florets

Longer-cooking vegetables (15-20 minutes): Brussels sprouts, cauliflower, carrots, beets, fennel

These times are starting points. Your air fryer might run hotter or cooler than mine, so check your vegetables a few minutes before the timer goes off. Better to check early than to end up with charcoal.

What to Do With Leftovers

Cold air-fried vegetables are actually pretty good, IMO. I eat them straight from the fridge as a snack, toss them into salads, or mix them into scrambled eggs for breakfast.

If you want to reheat them, the air fryer is your best bet. A few minutes at 350°F and they’re almost as good as fresh. The microwave will make them soggy—don’t do it.

Leftover veggie mixes also work great in grain bowls, wraps, quesadillas, or mixed into pasta. I’ve been known to blend them into soup when I have a bunch of odds and ends hanging around. Waste not, want not, right?

Why Spring Vegetables Are Worth the Hype

Beyond just tasting better, spring vegetables pack a serious nutritional punch. We’re talking vitamins A, C, and K, plus fiber, antioxidants, and a whole bunch of other stuff that’s supposedly good for you.

According to Cleveland Clinic, air frying is one of the healthier ways to cook vegetables because it uses minimal oil while still creating that satisfying crispy texture. You get all the benefits of roasting without drowning everything in fat.

Asparagus is loaded with folate and vitamin K. Bell peppers have more vitamin C than oranges. Zucchini is basically water with some vitamins thrown in, which makes it perfect for staying hydrated. Brussels sprouts have compounds that might help with inflammation and cancer prevention—though let’s be honest, we’re eating them because they taste good, not because we’re trying to cure cancer.

The variety of colors in spring vegetables isn’t just pretty—different colors mean different nutrients. The more colorful your plate, the more diverse your nutrient intake. That’s why mixes with multiple colors (like the Rainbow Confetti or Mediterranean Rainbow) are nutritional powerhouses.

Adapting These Mixes for Different Diets

The beautiful thing about vegetable mixes is they work for basically every diet out there. Keto? Check. Paleo? Yep. Vegan? Obviously. Whole30? Most of them, as long as you’re careful about your seasonings.

For low-carb and keto folks, stick with above-ground vegetables and go easy on carrots and beets. Bell peppers, zucchini, asparagus, and leafy greens are your friends. Add extra olive oil or avocado oil to up the fat content.

Paleo eaters can do all of these mixes—just make sure your seasonings don’t have any weird additives. Fresh herbs, salt, pepper, and basic spices are all fair game. If you’re looking for complete paleo-friendly meals, these low-carb air fryer meals fit the bill.

Vegans and vegetarians can use these as main dishes by adding protein. Toss in some chickpeas, tofu, or tempeh before air frying. Or serve the veggie mixes over quinoa or rice with a tahini dressing. These crispy air fryer chickpeas make a great protein-packed addition.

If you’re watching calories, these mixes are already pretty low-cal. Most of them clock in under 150 calories per serving, even with the oil. Want to go even lower? Use an oil spray instead of drizzling, or try these air fryer dinners under 500 calories for complete meal ideas.

The Equipment Question

Do you need a fancy air fryer to make these work? Nope. I’ve tested these recipes in everything from a basic $40 model to a $300 fancy one with 47 different settings. They all work.

That said, bigger is better when it comes to air fryers. A larger basket means you can cook more at once and there’s better air circulation. I use an 8-quart model now and wish I’d bought it sooner instead of fussing around with a tiny 3-quart basket.

Air fryer ovens (the ones that look like toaster ovens) work great too. They have more space and usually come with racks, so you can cook multiple batches at once. The downside is they take up more counter space.

Beyond the air fryer itself, you don’t need much. A good chef’s knife, a cutting board, and some mixing bowls are all you really need. I like having a vegetable peeler with a good grip and that vegetable chopper I mentioned earlier, but they’re nice-to-haves, not necessities.

Final Thoughts

Spring vegetables don’t have to be boring or complicated. With an air fryer and 20 minutes, you can turn simple produce into something you’ll actually be excited to eat. These 20 combinations are just starting points—once you get comfortable with the basics, start experimenting with your own favorite vegetables and seasonings.

The key is not overthinking it. Cut your vegetables into similar-sized pieces, toss them with enough oil and seasoning, don’t overcrowd the basket, and shake everything halfway through cooking. That’s it. That’s the whole game.

Will every batch turn out perfect? Probably not. I’ve definitely made some questionable combinations over the years. But even my failures were still edible, and the winners are in regular rotation at my house now. Start with the simpler combinations like the Classic Spring Medley or Mediterranean Rainbow, build your confidence, and work your way up to the more adventurous mixes.

Your farmers market is waiting. Go grab some beautiful spring vegetables and put that air fryer to work.