20 Air Fryer Vegetables You’ll Actually Want to Eat

Look, I get it. Vegetables have a reputation problem. Half the time they’re either soggy, bland, or taste like you’re eating lawn clippings. But here’s the thing—your air fryer can actually make veggies taste good. Like, genuinely crave-worthy good.

I’m talking crispy Brussels sprouts that don’t taste like punishment, cauliflower that could pass for chicken wings, and zucchini that doesn’t turn into mush. If you’ve been using your air fryer just for frozen fries and reheating pizza, you’re seriously missing out. These 20 vegetables might just change your mind about eating your greens (and reds, and oranges).

Why Your Air Fryer is a Vegetable Game-Changer

Before we jump into the list, let’s talk about why air frying actually works. The secret is in how the hot air circulates around your food, creating that crispy exterior without drowning everything in oil. Research shows that air frying can reduce calorie intake by up to 80 percent compared to traditional frying methods.

But here’s what really sold me: air frying actually preserves more nutrients than boiling or deep frying. According to studies on cooking methods, air-frying vegetables at moderate temperatures helps maintain their antioxidant properties and phenolic compounds. Translation? You’re getting more of the good stuff your body actually needs.

Plus, you only need a tiny bit of oil—usually just a tablespoon or less. I toss my veggies with avocado oil spray from my olive oil mister, and they come out perfectly crispy every time.

The Complete List: 20 Air Fryer Vegetables That Actually Slap

1. Brussels Sprouts (The Gateway Vegetable)

If Brussels sprouts traumatized you as a kid, it’s time for redemption. Cut them in half, toss with a bit of oil and salt, air fry at 375°F for about 15 minutes. They come out crispy on the outside, tender inside, with these amazing caramelized edges that taste almost nutty. Sometimes I throw in some balsamic vinegar in the last two minutes—absolute perfection.

2. Sweet Potato Rounds

Slice them into half-inch rounds, season however you like (I’m partial to smoked paprika and garlic powder), and air fry at 400°F for 15-20 minutes. They get these crispy edges while staying creamy in the middle. Way better than regular fries, and packed with fiber and vitamin A. When it comes to fiber-rich vegetables, sweet potatoes are nutritional powerhouses.

3. Cauliflower (The Chameleon)

Cauliflower florets turn into crispy little clouds in the air fryer. They’re ridiculously versatile—coat them in buffalo sauce, curry spices, or just keep it simple with garlic and parmesan. Air fry at 380°F for about 12-15 minutes, shaking halfway through. Seriously, these could trick a kid into eating vegetables.

4. Broccoli Florets

Broccoli gets a bad rap, but air-fried broccoli is a totally different beast. The florets get crispy and almost crunchy, with caramelized bits that add a ton of flavor. Toss with olive oil, garlic powder, and a squeeze of lemon after cooking. FYI, you want them in similar-sized pieces so everything cooks evenly. Around 8-10 minutes at 380°F does the trick.

5. Zucchini Fries

Cut zucchini into fry-shaped sticks, and you’ve got yourself a low-carb alternative that doesn’t taste like you’re on a diet. I usually coat mine in panko breadcrumbs mixed with parmesan—gets them extra crispy. Air fry at 400°F for 10-12 minutes. The key is not overcrowding the basket, or they’ll steam instead of crisp up.

6. Bell Peppers

Slice them into strips or chunks, and watch them transform into these sweet, slightly charred pieces that work great in basically anything. They’re amazing on their own or mixed with other veggies for a complete air fryer meal. I use them in everything from high-protein air fryer bowls to quick weeknight sides.

7. Mushrooms

Mushrooms in the air fryer get meaty and concentrated in flavor. Button mushrooms, baby bellas, whatever you’ve got—just toss them whole or halved with some oil and seasoning. They shrink quite a bit, so don’t skimp. Air fry at 375°F for about 10 minutes. These are killer on top of salads or mixed into pasta.

8. Asparagus Spears

Trim the woody ends, drizzle with oil, add salt and pepper. That’s it. Air fry at 400°F for 8-10 minutes depending on thickness. They come out tender-crisp with these slightly charred tips that taste incredible. Sometimes I sprinkle on some everything bagel seasoning—trust me on this one.

9. Green Beans

Fresh green beans in the air fryer are a revelation. They get this snap to them that steamed green beans could never achieve. Toss with minced garlic and a little oil, air fry at 380°F for 8-10 minutes. I’ve converted multiple green bean haters with this method.

10. Carrots

Baby carrots or regular carrots cut into sticks both work great. The natural sugars caramelize in the air fryer, making them taste almost candy-like. Add some honey and thyme if you’re feeling fancy, or keep it simple with salt and pepper. Air fry at 380°F for 12-15 minutes.

More Vegetables That Deserve Your Attention

11. Cherry Tomatoes

These little guys burst in the air fryer, creating this concentrated tomato flavor that’s almost like a quick tomato confit. Toss them with garlic and herbs, air fry at 375°F for 10-12 minutes until they’re blistered and jammy. Use them on toast, mix into pasta, or just eat them straight from the basket (no judgment).

12. Eggplant Rounds

Slice eggplant into rounds, salt them to draw out moisture, then air fry at 380°F for 12-15 minutes. They get creamy inside with crispy edges. Layer them with marinara and mozzarella for eggplant parm, or just eat them as is. No more soggy, oil-logged eggplant that tastes like a sponge.

13. Butternut Squash Cubes

Peel and cube butternut squash, toss with oil and your choice of seasonings (cinnamon and nutmeg work great, or go savory with sage and garlic). Air fry at 380°F for 15-18 minutes. The edges caramelize while the inside stays tender. Perfect fall side dish.

14. Radishes

Yeah, I know what you’re thinking—radishes? But air-fried radishes lose that sharp bite and taste almost like roasted potatoes. Halve them, season simply, and air fry at 390°F for 12-15 minutes. They’re low-carb and surprisingly satisfying.

15. Okra

If you’ve only had slimy boiled okra, air-fried okra will blow your mind. The high heat keeps it crispy and eliminates that texture issue. Cut into pieces, coat lightly in cornmeal if you want extra crunch, air fry at 400°F for 10-12 minutes. Southern comfort food without the grease.

16. Beets

Peel and cube beets, toss with oil and seasonings, air fry at 380°F for 20-25 minutes until tender. They get concentrated and sweet, losing that earthy taste some people don’t like. Plus, beets are loaded with fiber and antioxidants that support blood pressure regulation.

17. Cabbage Wedges

Cut cabbage into thick wedges, brush with oil, season well. Air fry at 400°F for 15-20 minutes. The edges get crispy and almost chip-like, while the inside stays tender. Way more interesting than coleslaw.

18. Kale Chips

Remove the stems, tear kale into chip-sized pieces, massage with a tiny bit of oil. Air fry at 350°F for just 5-7 minutes—watch them carefully because they go from perfect to burnt fast. Season with salt or get creative with nutritional yeast for a cheesy flavor. IMO, these are better than potato chips.

19. Fennel Bulbs

Slice fennel into wedges, and the air fryer brings out this sweet, almost licorice-like flavor that mellows out beautifully. Air fry at 380°F for 15-18 minutes. If you think you don’t like fennel, try it this way first before writing it off completely.

20. Snap Peas

These cook fast—we’re talking 5-6 minutes at 400°F. They stay crisp and fresh-tasting but get these blistered spots that add incredible flavor. Toss with sesame oil and seeds after cooking for an Asian-inspired side dish that comes together in minutes.

The Science Behind Why This Works

There’s actual research backing up why air-fried vegetables are legit healthy. According to a study published in the journal Foods, air frying preserves and even enhances certain antioxidants in vegetables like Brussels sprouts, kale, and broccoli. The rapid air circulation creates what researchers call a “favorable cooking environment” that maintains nutritional value while improving taste and texture.

The key is the minimal oil usage combined with high heat. While deep frying can cause vegetables to absorb excessive fat and lose water-soluble vitamins, air frying keeps those nutrients locked in. You’re essentially getting roasted vegetable flavor with a fraction of the oil.

Plus, eating more vegetables obviously comes with health benefits—we’re talking improved digestion thanks to fiber, better heart health from antioxidants, and more stable blood sugar levels. And let’s be real: you’re way more likely to eat vegetables when they actually taste good.

Common Air Fryer Vegetable Mistakes (And How to Avoid Them)

Even with the best intentions, it’s easy to mess up air fryer vegetables. Here’s what I learned the hard way so you don’t have to.

Using too much oil: You really only need enough to lightly coat your vegetables. I use about a tablespoon for a full basket. Too much oil makes everything soggy and defeats the whole purpose. My oil spray bottle helps me use just the right amount every time.

Not preheating: Yeah, it’s tempting to skip this step, but preheating your air fryer for 3-5 minutes makes a huge difference in crispiness. Think of it like preheating your oven—same concept.

Cutting vegetables inconsistently: When your vegetable pieces are different sizes, some will burn while others stay undercooked. Take an extra minute to make them roughly the same size. Your taste buds will thank you.

Forgetting to shake or flip: Most vegetables need at least one shake or flip halfway through cooking to ensure even browning. Set a timer so you don’t forget—I’m speaking from experience here.

If you’re looking for more complete meal solutions, check out these easiest air fryer dinners and these lazy girl air fryer dinners that pair perfectly with any of these veggie sides.

How to Season Your Air Fryer Vegetables

Basic salt and pepper work fine, but you’re missing out if that’s all you do. Here are my go-to seasoning combinations that make vegetables actually exciting:

Italian herb blend: Mix dried oregano, basil, thyme, and garlic powder. Works on basically everything—zucchini, eggplant, tomatoes, peppers. Sometimes I add some Italian seasoning mix from my spice rack for convenience.

Smoky and spicy: Smoked paprika, cumin, chili powder, and a pinch of cayenne. Perfect for sweet potatoes, cauliflower, and carrots. Gives them a slightly southwestern vibe.

Asian-inspired: Garlic powder, ginger powder, and a drizzle of sesame oil after cooking. Finish with sesame seeds. Amazing on snap peas, green beans, and broccoli.

Simple garlic parmesan: Garlic powder, onion powder, and grated parmesan cheese added in the last minute of cooking. Works on pretty much any vegetable that isn’t naturally sweet.

The real secret? Season your vegetables AFTER tossing with oil. The seasonings stick better and don’t burn as easily. Also, fresh herbs added after cooking (not before) stay bright and flavorful instead of turning brown and bitter.

Meal Prep Tips for Air Fryer Vegetables

Want to make eating vegetables easier during the week? Meal prep is your friend, and air fryer vegetables are perfect for it.

I spend about an hour on Sunday prepping vegetables for the week. I wash everything, cut it up, and store each type in separate glass meal prep containers. When dinner time rolls around, I just grab what I want, toss it in the air fryer, and dinner’s ready in 15 minutes.

Some vegetables prep better than others. Brussels sprouts, broccoli, cauliflower, and bell peppers all hold up great when cut and stored for 4-5 days. More delicate vegetables like asparagus and zucchini are best prepped 2-3 days ahead max.

Pro move: portion out your vegetables into single servings. That way, you can grab exactly what you need without having to measure anything when you’re hungry and tired. Speaking of easy meals, these air fryer meal prep ideas will change your weekly cooking routine.

Store prepped vegetables in the fridge—not the freezer. Frozen vegetables can work in the air fryer, but fresh ones you’ve prepped yourself taste way better and have a much better texture.

Pairing Your Air Fryer Vegetables with Protein

Vegetables are great and all, but you probably want a complete meal. The beauty of the air fryer is that you can often cook your protein and vegetables together (or back-to-back) without much hassle.

I love pairing air-fried vegetables with simple proteins. These 5-ingredient air fryer chicken recipes work perfectly alongside any of the vegetables on this list. The chicken breast method is foolproof and cooks in about the same time as most vegetables.

For lighter options, try these air fryer salmon bites—they’re ready fast and pair beautifully with asparagus or green beans. If you’re trying to up your protein intake, these high-protein air fryer bowls are clutch.

The timing trick? Start with whatever takes longest. If your protein needs 15 minutes and your vegetables need 10, start the protein, then add vegetables to a separate section of the basket (or cook them after). Most air fryers have enough space to cook a protein and a vegetable at the same time if you’re strategic about it.

Making Air Fryer Vegetables Part of Your Routine

Look, I’m not going to tell you that air-fried vegetables will magically solve all your problems or that you’ll suddenly crave broccoli over pizza. But they do make eating vegetables way easier and actually enjoyable.

The best part? Once you get the hang of basic air frying, you can experiment endlessly. Mix different vegetables together, try new seasoning combinations, adjust cooking times to your texture preferences. There’s no one “right” way to do this.

Start with vegetables you already like or at least tolerate. Master those, then branch out to try new ones. Maybe you’ll discover that you actually like Brussels sprouts when they’re not boiled into oblivion. Or that cauliflower can taste like something other than sadness when it’s properly prepared.

The air fryer isn’t a magic bullet, but it’s probably the most useful tool in my kitchen for actually eating the vegetables I buy instead of letting them rot in the crisper drawer. And honestly? That’s a win in my book.

If you’re ready to expand beyond vegetables, these air fryer chicken tenders and crispy chickpeas make great additions to any vegetable bowl.