Frozen Vegetables in the Air Fryer
Frozen vegetables are the easiest side dish in the freezer, but boiling or microwaving them often leaves them watery and limp. Frozen vegetables in the air fryer cook straight from the bag, brown at the edges and stay crisp-tender in about 12 minutes. The key is to keep them frozen, use a little oil and avoid crowding the basket.
- Temperature
- 380°F190 °C
- Total time
- 15min
- Prep time
- 3min
- Servings
- 4
- Per serving
- 75kcal
Why the air fryer works for frozen vegetables
Vegetables are blanched and flash frozen soon after harvest, so they only need to be heated and dried out. In a pot of water they lose flavor, and in the microwave they steam in their own moisture. The air fryer does the opposite. Fast, hot air evaporates the ice on the surface right away, and then the edges start to brown and caramelize.
This works best with florets and cut pieces that are firm, such as broccoli, cauliflower, green beans, Brussels sprouts, carrots and mixed vegetables. Leafy greens such as spinach are too soft and watery for the basket. The method in this recipe is for plain frozen vegetables without sauce.
How to cook frozen vegetables in the air fryer
Tap a time to start a timer.
- Keep them frozen Do not thaw the vegetables. Thawing releases water and the vegetables steam instead of roast. If you see ice crystals, shake them off in a colander.
- Season Put the frozen vegetables in a bowl, add the oil, salt, garlic powder and pepper, and toss until every piece has a thin coat. The oil helps the seasoning stick and the edges brown.
- Preheat Preheat the air fryer to 380 °F for .
- Cook Spread the vegetables in a single, loose layer in the basket. Air fry for , shaking the basket every . A 16 oz bag fits most 4–6 qt baskets, but a larger amount should be cooked in two batches.
- Check The vegetables should be hot, with browned edges and a tender but not mushy bite. Add 2 more minutes for a darker roast.
- Serve Taste and add more salt if needed. Serve right away, while the edges are still crisp.
Times and temperatures
| Frozen Vegetables | Temperature | Time |
|---|---|---|
| Mixed vegetables, 16 ozShake every 4 min | 380 °F (190 °C) | 12 min |
| Broccoli florets | 390 °F (200 °C) | 10–12 min |
| Cauliflower florets | 390 °F (200 °C) | 12–14 min |
| Green beans | 380 °F (190 °C) | 10–12 min |
| Peas, corn or diced carrots | 360 °F (180 °C) | 8–10 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Do not thaw. Ice on the surface melts and dries quickly in the fast air. Thawed vegetables turn mushy.
- Shake often. Three or four shakes keep pieces from stacking up and steaming.
- Season at the end too. A squeeze of lemon, a pinch of flaky salt or grated Parmesan (not dairy-free) after cooking adds flavor that the heat would dull.
What to serve with frozen vegetables
Crisp frozen vegetables go with almost any main dish, such as chicken breast, pork chops or a baked potato. For more specific recipes with fresh vegetables, see broccoli, cauliflower, green beans or carrots. Brussels sprouts take a similar time.
Frozen versus fresh
Frozen vegetables cook faster than fresh in some cases, because they are already cut and blanched. Compared with other frozen foods, such as frozen salmon, they need no thermometer and no thawing, only a hot basket and room for the air to move.
Storing and reheating
Keep the bag sealed in the freezer, and do not refreeze vegetables you have thawed. Cooked vegetables keep for 3 to 4 days in the refrigerator in a sealed container. Reheat them in the air fryer at 350 °F for 3–4 minutes to bring back some of the crunch.
Variations
- Parmesan: Toss the hot vegetables with 2 tbsp grated Parmesan and serve (not dairy-free).
- Spicy: Add ½ tsp smoked paprika and a pinch of cayenne with the salt.
- Lemon garlic: Finish with 1 tsp lemon juice and 1 minced garlic clove stirred in after cooking.
If it does not turn out right
- The vegetables are soggy
- The basket was too full or the vegetables were thawed. Cook from frozen in a loose layer, and shake the basket several times. Pat off any ice before seasoning.
- The seasoning falls off
- Frozen vegetables carry moisture on the surface. Toss with oil first, and add dry spices before cooking rather than after, or add a squeeze of lemon at the end.
- The small pieces burn
- Peas, corn and diced carrots are small and cook faster. Cook them at 360 °F for 8–10 minutes, or mix them with larger florets.
Questions and answers
How long do you cook frozen vegetables in the air fryer?
About 12 minutes at 380 °F for mixed vegetables and florets. Broccoli takes 10–12 minutes, cauliflower 12–14 minutes, green beans 10–12 minutes, and sliced carrots 12–15 minutes.
Can you cook frozen vegetables in the air fryer without oil?
Yes. Cook them with no oil at 380 °F for 12 minutes. They come out drier and less browned, so a light mist of oil makes a noticeable difference.
Do you need to thaw frozen vegetables first?
No. Cooking from frozen gives a better texture. Thawed vegetables release water and turn soft.
How do you make frozen vegetables crispy in the air fryer?
Use a loose single layer, 2 tsp of oil per pound, and shake the basket three times. Finish at 400 °F for the last 2 minutes for extra browning.
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