Air Fryer Recipes
27 Air Fryer Recipes with Seasonal Vegetables
Fresh produce, minimal oil, maximum crunch. Your air fryer and the farmers’ market were always meant for each other.
Okay, let’s be real for a second. Most of us bought an air fryer for frozen fries and chicken nuggets. No judgment. But somewhere along the way, something clicked — you threw in a handful of Brussels sprouts on a whim, pulled them out seven minutes later crackling and golden, and thought, wait, vegetables can taste like this? That moment is exactly what this article is about.
This is your practical, no-fluff guide to 27 air fryer recipes built around seasonal vegetables — the kind of produce that’s actually cheap, available, and at its flavor peak right now, whatever time of year you happen to be reading this. Spring asparagus, summer zucchini, fall butternut squash, winter root vegetables — all of it works beautifully in the air fryer, and we’re going to prove it.
Whether you’re already a committed air fryer person or you’ve had yours sitting on the counter mostly for show, these recipes will change how you think about weeknight cooking. No complicated techniques, no obscure ingredients, no hour-long cleanups. Just good food, done fast, with vegetables that actually earn their spot on the plate.
Why the Air Fryer and Seasonal Produce Are a Natural Match
Here’s the thing about seasonal vegetables — they don’t need a lot of help. A peak-season zucchini or a truly fresh ear of corn is already doing most of the work. What they need is a cooking method that respects that, crisps the outside, keeps some bite inside, and doesn’t drown them in oil or steam them into submission. That’s precisely what the air fryer does.
The science is actually interesting here. According to Healthline’s breakdown of air fryer cooking, air frying uses up to 50 times less oil than deep frying while still triggering the Maillard reaction — that chemical magic that gives roasted vegetables their deeply savory, slightly caramelized flavor. You get the taste of something oven-roasted but in a fraction of the time, with a crispier edge and far less fat. That’s a win in every direction.
Seasonal vegetables also tend to have lower water content than out-of-season ones, which matters in an air fryer. Less moisture means faster crisping and better browning. Buy what’s in season, and your air fryer results will be noticeably better — not just nutritionally, but texturally. It’s one of those cooking tips that sounds fussy but turns out to be genuinely useful.
Prep all your vegetables the night before — wash, chop, and store them in airtight containers. Come dinner time, you’re 60 seconds from dropping things in the basket. Future you will be genuinely grateful.
Spring Recipes: Light, Bright, and Ready Fast
Spring produce is everything that winter food is not — tender, mild, and quick-cooking. Asparagus, snap peas, baby artichokes, spring onions, and peas all excel in the air fryer, and they pair brilliantly with lemon, fresh herbs, and light olive oil. This is the season when air fryer cooking feels almost unfairly easy.
1. Air Fryer Asparagus with Lemon and Parmesan
Snap the woody ends off asparagus, toss with olive oil, garlic powder, salt, and a squeeze of lemon. Air fry at 400°F for 7–9 minutes. Finish with shaved Parmesan and lemon zest. The tips get slightly crispy while the stalks stay just tender enough. This is one of those recipes that gets requested every single week once you make it. Get Full Recipe
2. Crispy Air Fryer Snap Peas with Sesame
Snap peas go into the basket with just a little sesame oil, soy sauce, and a pinch of red pepper flakes. Six minutes at 390°F and you’ve got snappy, blistered pods with a slightly nutty edge. Serve them as a side or honestly just eat them straight from the basket — no shame in that.
3. Air Fryer Spring Onion and Herb Fritters
Thin-slice spring onions, mix with a simple chickpea flour batter, fresh dill, and lemon zest. Drop spoonfuls into the air fryer at 375°F for 10 minutes, flip, then three more minutes. Crispy on the outside, tender inside, and about as good as fritters get without deep-frying.
4. Lemon Herb Air Fryer Zucchini Coins
Slice zucchini into half-inch rounds, season with Italian herbs, garlic, olive oil, and lemon. Eight minutes at 400°F and you’ve got golden, slightly caramelized rounds that work as a side, a salad topper, or just a snack that’s significantly better than whatever else you were considering.
5. Air Fryer Baby Artichoke Hearts
This one surprises people. Trim baby artichokes down to their hearts, halve them, toss with olive oil, garlic, and a little balsamic. Twelve minutes at 380°F and they’re tender with crispy outer leaves. Serve with a lemony aioli and watch them disappear.
6. Spring Pea and Ricotta Air Fryer Toast Cups
Brush thick slices of sourdough with olive oil and press into a muffin tin insert for the air fryer. Cook at 370°F for five minutes until golden and cupped. Fill with whipped ricotta and air-fried peas tossed in mint and lemon. FYI, these take about 15 minutes total and look like something from a Sunday brunch menu.
Summer Recipes: Bold Flavors, High Heat, Happy Results
Summer produce is made for the air fryer. Corn, tomatoes, bell peppers, eggplant, green beans, and the ever-abundant zucchini all hit their stride at high heat in a short window. The key with summer vegetables is not to crowd the basket — they have higher moisture content, and space is what lets them roast rather than steam.
7. Air Fryer Corn on the Cob with Chipotle Butter
Shuck the corn, rub with a little oil, and air fry at 400°F for 12–14 minutes, turning halfway. While it cooks, mix softened butter with chipotle powder, lime zest, and a pinch of salt. Brush on immediately when the corn comes out. The kernels get this incredible sweet-smoky char without lighting a grill. Get Full Recipe
8. Crispy Air Fryer Eggplant Rounds
Eggplant has a reputation for being either incredible or absolutely tragic depending on cooking method. The air fryer fixes this. Slice into rounds, salt them for ten minutes, pat dry, dip in beaten egg and seasoned panko breadcrumbs, and air fry at 390°F for 14 minutes. Golden, crispy, not at all bitter or soggy.
9. Air Fryer Ratatouille-Style Mixed Vegetables
Combine diced zucchini, bell pepper, eggplant, and cherry tomatoes. Toss with olive oil, herbes de Provence, and garlic. Air fry in batches at 400°F for 12 minutes. The tomatoes collapse and become almost jammy against the other vegetables. Serve over polenta, pasta, or crusty bread.
10. Air Fryer Green Beans with Almonds and Brown Butter
Trim green beans, toss with oil, salt, and pepper, and air fry at 390°F for 8 minutes. In a small pan, brown butter and toast sliced almonds until golden. Pour over the beans. It sounds simple because it is, and it somehow manages to taste like a side dish from a restaurant that takes reservations.
11. Air Fryer Stuffed Bell Peppers
Halve bell peppers, fill with a mixture of cooked quinoa, black beans, corn, and spiced tomato sauce, top with a little cheese. Air fry at 380°F for 15 minutes. The pepper edges char slightly while the filling gets hot and the cheese bubbles. This is a full meal that looks like you planned it. Get Full Recipe
12. Blistered Cherry Tomatoes with Fresh Basil
Toss cherry tomatoes whole with olive oil and a pinch of sugar. Air fry at 400°F for 8 minutes until they burst and caramelize. Finish with torn fresh basil, flaky salt, and a drizzle of good olive oil. These are addictive. On toast, on pasta, or just eaten with a spoon — no criticism from me.
Don’t skip the step of patting summer vegetables dry before air frying. Extra surface moisture is the enemy of crispiness. Thirty seconds with paper towels before seasoning makes a real difference in the final texture.
13. Air Fryer Zucchini Fries with Marinara
Cut zucchini into batons, dip in egg wash, coat in a mix of Parmesan and seasoned panko, and air fry at 400°F for 10–12 minutes. These are genuinely better than most regular fries and take about five minutes of active time. If you check out these air fryer veggies that actually taste good, you’ll find this concept applied across a dozen other summer vegetables.
Kitchen Tools That Make These Recipes Even Easier
A few things genuinely improve the air fryer vegetable experience. Nothing here is complicated — just good tools that earn their counter space.
Silicone-Tipped Tongs
For flipping vegetables halfway through without scratching the basket. Long enough to keep your hands away from the heat.
Shop Silicone TongsMandoline Slicer
Even slices mean even cooking. For zucchini coins, beet chips, and fennel — this thing earns its drawer space every week.
Shop Mandoline SlicerPerforated Parchment Liners
Pre-cut circles that fit most air fryer baskets. They make cleanup take about 45 seconds and keep delicate things from sticking.
Shop Parchment LinersSeasonal Produce Calendar PDF
A printable guide to what’s in peak season by month. Use it to plan your grocery runs around flavor, not just availability.
Get the CalendarAir Fryer Temperature Cheat Sheet
A single-page reference with cook times and temperatures for 30+ common vegetables. Laminate it and stick it on the fridge.
Download Cheat SheetMeal Prep Planner Template
A weekly planning sheet that pairs seasonal vegetables with proteins and grains. Makes Sunday prep feel intentional instead of overwhelming.
Get the PlannerFall Recipes: Hearty, Warming, and Worth the Wait
Fall is when the air fryer really earns its keep. Butternut squash, sweet potatoes, beets, Brussels sprouts, cauliflower, and fennel — these are the vegetables that take forever in the oven and cook in remarkable time in the air fryer. A whole butternut squash that would roast for 45 minutes in the oven is done in 22 minutes in the basket. That’s not nothing.
14. Air Fryer Butternut Squash with Maple and Sage
Cube butternut squash, toss with olive oil, maple syrup, dried sage, salt, and a pinch of cayenne. Air fry at 400°F for 18–20 minutes, shaking halfway. The edges caramelize against the maple and the sage gets slightly crispy. Serve alongside roasted chicken or pile over wild rice for a meatless dinner that doesn’t feel like a compromise.
15. Crispy Brussels Sprouts with Bacon and Balsamic
Halve Brussels sprouts, toss with olive oil and salt. Add diced bacon to the basket. Air fry at 390°F for 14–16 minutes until the sprouts are deeply golden and the bacon is crisp. Drizzle with balsamic glaze to finish. IMO, this converts about 90% of Brussels sprout skeptics. It’s that reliable.
16. Air Fryer Beet Chips with Goat Cheese Dip
Slice beets paper-thin on a mandoline, toss with a tiny amount of olive oil and salt. Air fry at 350°F for 18–22 minutes until crisp, checking every five minutes near the end. Serve with whipped goat cheese and fresh thyme. These are infinitely better than the packaged kind and cost about a third of the price. For more snack-worthy ideas along these lines, check out these air fryer snacks under 200 calories.
17. Air Fryer Cauliflower Steaks with Harissa
Cut a head of cauliflower into thick steaks, brush both sides with olive oil and harissa paste, and air fry at 400°F for 16–18 minutes. The edges char beautifully and the middle becomes tender and dense. Top with a spoonful of Greek yogurt and fresh herbs. This is a proper main course, not a side dish pretending to be one.
18. Roasted Fennel with Orange and Olives
Slice fennel bulbs into wedges, toss with olive oil, orange zest, Kalamata olives, and a little honey. Air fry at 390°F for 16 minutes. The fennel softens and the orange caramelizes slightly while the olives intensify. It sounds fancy. It takes fifteen minutes and one cutting board.
19. Air Fryer Sweet Potato Cubes with Cinnamon Tahini
Cube sweet potatoes, season with olive oil, cumin, coriander, and a touch of cinnamon. Air fry at 400°F for 18 minutes. Make a quick tahini sauce with lemon juice, garlic, and water. The warm spice profile plus the nuttiness of tahini is an absolutely unbeatable combination. According to Cleveland Clinic nutritionists, sweet potatoes and other complex carbohydrates benefit significantly from air frying because the convection heat improves the bioavailability of their resistant starches, making them easier to digest.
20. Air Fryer Stuffed Acorn Squash
Halve acorn squash, scoop out seeds, brush with butter and a sprinkle of brown sugar, and air fry at 380°F for 18 minutes. Fill with a mixture of cooked farro, dried cranberries, toasted pecans, and fresh thyme. Return to the fryer for five more minutes. It looks like a centerpiece. It comes together in under 35 minutes.
Frozen butternut squash cubes cook in an air fryer just as well as fresh — no thawing required. Add two minutes to the cook time and season generously. A genuinely useful shortcut for Tuesday evenings when you have very few feelings left to give.
Winter Recipes: Root Vegetables and Roasted Richness
Winter cooking often gravitates toward things that take a long time — braises, slow roasts, long-simmered soups. The air fryer offers a different angle: root vegetables that are dense and sturdy enough to handle high heat, finished in under 25 minutes, with edges that would take the oven 40+ minutes to achieve. It’s one of the more satisfying cooking discoveries you can make in January.
21. Air Fryer Crispy Parsnip Fries
Parsnips are underrated at an almost criminal level. Peel and cut into thin batons, toss with olive oil, smoked paprika, garlic powder, and salt. Air fry at 400°F for 16–18 minutes, shaking twice. They come out with crispy edges and a sweet, slightly earthy interior that’s nothing like regular fries and somehow more interesting.
22. Air Fryer Whole Roasted Garlic
Cut the top off a head of garlic, drizzle with olive oil, wrap the base loosely in foil, and air fry at 380°F for 22–25 minutes. The cloves turn buttery, mellow, and spreadable. Use it on toast, in sauces, mixed into mashed potatoes, or just eaten straight from the head if you’re having that kind of week.
23. Air Fryer Balsamic Roasted Carrots
Halve carrots lengthwise, toss with olive oil, balsamic vinegar, honey, and fresh thyme. Air fry at 395°F for 16 minutes. The balsamic reduces and gets sticky-sweet against the natural sugar in the carrots. These are one of those side dishes that people eat and then quietly ask what’s in it, because they can’t quite believe it’s this simple.
24. Air Fryer Crispy Turnip Hash
Turnips get a bad reputation mostly because people aren’t sure what to do with them. Cube them small, toss with olive oil, smoked paprika, onion powder, and black pepper, and air fry at 400°F for 20 minutes. Add diced onion and a beaten egg to the basket for the last 4 minutes. Breakfast has entered the chat.
25. Air Fryer Leek and Potato Cakes
Combine mashed potato, finely sliced air-fried leeks, Parmesan, and an egg. Form into small patties and air fry at 380°F for 14 minutes, flipping halfway. Serve with sour cream and chives. These make an excellent side dish but let’s be honest — they’re also dinner.
26. Air Fryer Crispy Chickpeas with Winter Spice Blend
Drain and dry canned chickpeas thoroughly, then toss with olive oil, cumin, coriander, turmeric, and smoked paprika. Air fry at 400°F for 18–20 minutes, shaking every five minutes. They come out crunchy all the way through — nothing soft or mealy in the center. These are genuinely addictive as a snack and protein-rich enough to top a grain bowl. Crispy Air Fryer Chickpeas with just 3 ingredients has a simplified version if you want to keep it extremely minimal.
27. Air Fryer Celeriac Steaks with Herb Butter
Celeriac is the underdog of the vegetable world — odd looking, inexpensive, and extraordinary when cooked properly. Peel and cut into thick steaks, brush with olive oil and salt, and air fry at 395°F for 20 minutes, flipping halfway. Finish with compound butter made from parsley, garlic, and lemon zest. Serve as a main with a green salad. It’s a full, satisfying meal that most people would never think to make and nearly everyone loves when they try it. Get Full Recipe
General Tips for Air Frying Vegetables Like You Know What You’re Doing
After cooking through all 27 of these recipes, a few universal principles keep coming up. These apply regardless of what’s in season or what recipe you’re working from.
- Don’t crowd the basket. Air needs to circulate. One layer, with breathing room, every time. Cook in batches if you need to.
- Pat vegetables dry before seasoning. Surface moisture is the enemy of crispiness. This step takes 30 seconds and makes a measurable difference.
- Shake or flip halfway through. Not every vegetable needs it, but most benefit from it. Even cooking on all sides.
- Season after cooking when using fresh herbs. Dried herbs can go in before. Fresh herbs like basil and parsley go on after — the heat destroys their flavor and color.
- Use a light hand with oil. You need less than you think. A tablespoon for a full basket is usually plenty when distributed evenly with a spray or toss.
- Denser vegetables need lower temp and longer time. Root vegetables at 380–390°F for 18–22 minutes. Delicate greens at 350–360°F for 6–8 minutes. When in doubt, check at the halfway point.
Frequently Asked Questions
Can you cook frozen vegetables directly in the air fryer?
Yes, and they turn out better than almost any other cooking method for frozen produce. The circulating hot air evaporates the ice crystals quickly, which means you don’t end up with the soggy, steamed result that the microwave or stovetop tends to produce. Add two to three minutes to whatever the fresh cook time would be, and don’t crowd the basket.
What temperature should I use for most vegetables?
A general rule: soft, quick-cooking vegetables like asparagus, green beans, and zucchini do well at 390–400°F for 7–12 minutes. Dense root vegetables like sweet potatoes, beets, and parsnips need 380–400°F for 16–22 minutes. Start checking a few minutes early the first time you make a new recipe, since air fryer models vary.
Is air frying vegetables healthier than oven roasting?
They’re comparable in terms of nutrition, but the air fryer typically uses less oil and takes significantly less time. The rapid circulation also tends to produce better caramelization at the surface without drying out the interior — so the results often taste better even if the nutritional profile is similar. The biggest practical advantage is time.
Which vegetables don’t work well in the air fryer?
Anything with very high water content that needs to stay moist — like whole tomatoes intended for sauce, or leafy salad greens — can be challenging. Very light greens like spinach or arugula tend to blow around in the basket. Battered or very wet coated vegetables also struggle unless the coating is thick enough to set quickly. Everything else is generally fair game.
How do I keep vegetables from sticking to the air fryer basket?
A light spray of cooking oil on the basket before adding vegetables helps significantly. Perforated parchment liners also work well for delicate things. Most importantly, don’t move the vegetables too early — they’ll naturally release from the basket once they’ve formed a proper crust. Trying to flip them too soon is what usually causes sticking.
The Short Version
Seasonal vegetables and the air fryer are a pairing that rewards you every single time you use it. The produce is at its best, the cook times are short, the results are genuinely delicious, and the cleanup is minimal. That combination is hard to beat on a regular weeknight, and impossible to beat when you’re trying to eat well without spending your entire evening in the kitchen.
Work through these 27 recipes season by season and you’ll find yourself building a natural rhythm around what’s fresh and what’s available. That’s when cooking stops feeling like a task and starts feeling like something you actually want to do. Your air fryer has been patient. Time to put it to work on something worth eating.
