Vegetables

Roasted vegetables in minutes

Air frying gives vegetables browned edges and tender centers in far less time than an oven. Broccoli, cauliflower and asparagus roast at 375 to 400 °F in 5 to 15 minutes. Brussels sprouts crisp up especially well when halved and tossed with a little oil.

Potatoes and starchy sides

Potatoes are the most popular choice: baked potatoes have fluffy centers and crisp skin, sweet potatoes caramelize at the edges, and potato wedges need only a tablespoon or two of oil. Corn on the cob and green beans round out a quick side dish.

Cut vegetables to a similar size so they cook evenly, dry them well, and keep the basket from getting crowded. Shake once or twice during cooking. Season with salt after cooking if the vegetables release a lot of water. For vegetables not covered here, the air fryer cooking times chart gives a starting temperature and time.