By: Becky Hardin
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These Air Fryer Roasted Vegetables are perfect for cooking up for holidays or any night of the year! Butternut squash, brussels sprouts, and parsnips are tossed together with a blend of fresh herbs and spices to create the best flavor. Don’t forget to toss in some pecans and pomegranate seeds to make it even more fall-flavored!
Table of Contents
Why We Love This Air Fryer Roasted Vegetables Recipe
Need to free up some room in your oven this holiday season? These quick and easy veggies are here to help! This recipe features a medley of fall favorite veggies that are made delicious with simple seasonings, fresh rosemary, and autumnal additions like pecans and pomegranate seeds.
- Air Fryer Recipe: Cooking veggies in the air fryer not only gives you more room in the oven, it also makes the veggies so tasty! In just 15 minutes of cooking time, your vegetables will taste perfectly roasted.
- Fall Flavor: The vegetables in this recipe are definitely fall favorites. That flavor is enhanced even further by pecans and pomegranate seeds!
- So Easy: On a day when you’re fussing over the turkey, you don’t want the side dishes stressing you out as well. Alleviate some of that stress with this easy air fryer recipe!
Variations on Air Fryer Vegetables
You can swap the veggies in this recipe for virtually any veggies you like, such as potatoes, sweet potatoes, carrots, pumpkin, beets, onion, zucchini, bell peppers, broccoli, cauliflower, asparagus, mushrooms, or green beans. You can use walnuts or sliced almonds instead of pecans, or feel free to omit nuts altogether. And you can swap the pomegranate seeds for dried cranberries or raisins, or leave them out completely.
Feel free to swap the seasonings for a seasoning blend, such as creole seasoning, ranch, fajita seasoning, Italian seasoning, herbs de Provence, or taco seasoning. Or add some freshly grated Parmesan cheese on top!
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How to Store and Reheat
Store leftover air fryer roasted vegetables in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave, air fryer, or oven.
How to Freeze
Freeze air fryer roasted vegetables in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I recommend leaving off the nuts and pomegranate seeds if freezing and adding them to the dish once thawed.
Serving Suggestions
These air fryer roasted vegetables pair perfectly with our favorite Christmas ham (and the pomegranate seeds do double duty!) They’re also delicious in contrast to salty bacon wrapped turkey breast or classic beef tenderloin. Finish off the night with pomegranate champagne sorbet for a festive evening!
Are air fryer roasted vegetables healthy?
Yes! These veggies are rich in vitamins and minerals, and using the air fryer allows you to use less oil, making them even healthier!
Can I air fry frozen vegetables?
Yes, but you’ll need to increase the cooking time by a few minutes. Make sure not to overcrowd the air fryer, or else you’ll steam the vegetables instead!
Do I need to add water to the air fryer to cook vegetables?
Nope! In fact, adding water will steam the vegetables instead of roasting them.
More Air Fryer Vegetable Recipes To Try
- Air Fryer Mushrooms
- Air Fryer Corn on the Cob
- Air Fryer Broccoli
- Air Fryer Potatoes
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Recipe
Air Fryer Roasted Vegetables Recipe
4.60 from 5 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 15 minutes minutes
Total: 25 minutes minutes
Serves6
Get a perfect oven-roasted texture on these veggies, without the oven! You'll be surprised at how crispy vegetables get with just a few minutes in the Air Fryer.
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 2 cups cubed butternut squash (from 1 squash)
- 2 cups halved Brussels sprouts (about 20 whole Brussels sprouts)
- 2 cups cubed parsnips (from about 3 parsnips)
- 3 tablespoons olive oil
- 1 teaspoon minced fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup raw pecan halves
- 1 cup fresh pomegranate seeds
Recommended Equipment
Instructions
Add the butternut squash, brussel sprouts, and parsnips to a large bowl. Drizzle over the olive oil and sprinkle over the rosemary, garlic powder, salt, and pepper. Toss to combine.
2 cups cubed butternut squash, 2 cups halved Brussels sprouts, 2 cups cubed parsnips, 3 tablespoons olive oil, 1 teaspoon minced fresh rosemary, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Transfer the vegetables to your air fryer, making sure not to overcrowd the air fryer basket. Depending on the size of your air fryer, you may need to cook the vegetables in batches.
Air fry the vegetables at 400°F for 10 minutes. Then, shake the air fryer basket and sprinkle over the pecan halves.
1 cup raw pecan halves
Cook for an additional 3-5 minutes, or until the vegetables are crisp and golden brown.
Transfer the vegetables to a serving dish and sprinkle over the pomegranate seeds. This side dish is perfect as-is but can also be topped with a drizzle of balsamic glaze if desired.
1 cup fresh pomegranate seeds
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can swap the veggies for virtually any veggies you like, such as potatoes, sweet potatoes, carrots, pumpkin, beets, onion, zucchini, bell peppers, broccoli, cauliflower, asparagus, mushrooms, or green beans.
- Try to cut the vegetables into equal-sized pieces so that they all cook at the same rate.
- If mixing in tender vegetables, add them in after the firm vegetables have already cooked for 5 minutes to avoid overcooking them.
- Take care not to overcrowd the air fryer basket; otherwise, the veggies will steam instead of browning. You may need to air fry in batches.
Storage:Store air fryer roasted vegetables in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 268kcal (13%) Carbohydrates: 24g (8%) Protein: 4g (8%) Fat: 19g (29%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 4g Monounsaturated Fat: 12g Sodium: 403mg (18%) Potassium: 585mg (17%) Fiber: 7g (29%) Sugar: 8g (9%) Vitamin A: 5192IU (104%) Vitamin C: 45mg (55%) Calcium: 66mg (7%) Iron: 2mg (11%)
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How to Make Air Fryer Roasted Vegetables Step by Step
Season the Veggies: Add 2 cups of cubed butternut squash, 2 cups of halved Brussels sprouts, and 2 cups of cubed parsnips to a large bowl. Drizzle over 3 tablespoons of olive oil and sprinkle over 1 teaspoon of minced fresh rosemary, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Toss to combine.
Add to the Air Fryer: Transfer the vegetables to your air fryer, making sure not to overcrowd the air fryer basket. Depending on the size of your air fryer, you may need to cook the vegetables in batches.
Add the Pecans: Air fry the vegetables at 400°F for 10 minutes. Then, shake the air fryer basket and sprinkle over 1 cup of raw pecan halves.
Top and Serve: Cook for an additional 3-5 minutes, or until the vegetables are crisp and golden brown. Transfer the vegetables to a serving dish and sprinkle over 1 cup of fresh pomegranate seeds. This side dish is perfect as-is but can also be topped with a drizzle of balsamic glaze if desired.
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