Air Fryer Roasted Vegetables
The usual mistake is putting everything in at once. Carrots and potatoes take twice as long as courgette and tomatoes, so one group stays raw or the other collapses. The fix is two additions six minutes apart. Vegetables caramelise faster in a basket than in an oven, because moving air strips the surface moisture almost immediately.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Servings
- 4
- Level
- Easy
- Per serving
- 160 kcal
Ingredients
Makes: 4 servings as a side
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Cut to size
Cut each vegetable into even pieces — dense ones smaller, juicy ones larger. That way they finish at roughly the same time.
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Step 2: Season
Toss everything except the tomatoes and garlic with the oil, salt and thyme. The oil is not for frying; it carries the seasoning and helps the edges brown.
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Step 3: Start with the carrots
Put the carrots in the basket and cook for 6 minutes at 190 °C. They are the densest and need the head start.
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Step 4: Add the rest
Add the courgette, peppers and onion, toss, and cook another 8 minutes at 190 °C, shaking the basket every 4 minutes.
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Step 5: Add the tomatoes
Tip in the cherry tomatoes and garlic for the last 4 minutes. The tomatoes should split but still hold their shape.
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Step 6: Check and serve
Look for dark caramelised edges and carrots that are tender inside. Dress with the balsamic once they are in the bowl.
Tips & variations
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Tip
Machines run hotter or cooler than their dial suggests. Check 3 minutes early the first time — scorched edges cannot be undone.
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Tip
In an oven the same tray needs 30–35 minutes at 200 °C, and it is not only slower: the basket keeps more of the vegetables' juice inside them.
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Tip
Wet vegetables will not caramelise. Dry them properly after washing, courgette above all.
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Variation
Add 200 g of drained chickpeas tossed with a teaspoon of paprika for the last 8 minutes and it becomes a meal.
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Storage
Three days in the fridge. Excellent cold in a bulgur salad; to reheat, 3 minutes at 180 °C.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 160 kcal | 640 kcal |
| Protein | 3 g | 12 g |
| Fat | 8 g | 32 g |
| Carbohydrates | 18 g | 72 g |
Approximate values calculated from standard ingredient data.
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