Recipes and Cooking Air-Fryer Roasted Vegetables Be the first to rate & review! This air-fryer roasted vegetable recipe is a quick and easy way to use up produce before it goes bad. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 10 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 3 cup tender vegetables (zucchini, summer squash, sweet pepper, mushrooms, cauliflower, asparagus) or firm vegetables (new potato, carrot, turnip, parsnip, winter squash, celeriac, sweet potato), cut into 1-inch pieces 2 teaspoon vegetable oil ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon *Seasoning, or more to taste *Dipping sauce Directions Preheat air fryer to 360°F. Add vegetables, oil, salt, pepper, and desired Seasoning to a bowl. Toss to coat; arrange in fryer basket. Cook tender vegetables 10 minutes, stirring after 5 minutes. Cook firm vegetables 15 minutes, stirring every 5 minutes. Serve with Dipping sauce. Seasoning Ideas Italian seasoning, Herbes de Provence, Smoked Paprika, or Gremolata (below) Gremolata 1/4 cup chopped fresh parsley, 1 tsp. lemon zest, and 1 minced garlic clove Roasted Red Pepper Aioli (Dipping Sauce Option) Stir together 1/2 cup mayonnaise, 1 clove minced garlic, 2 Tbsp. chopped roasted red bell pepper, and 1 Tbsp. each extra-virgin olive oil and red wine vinegar in a small bowl. Makes 2/3 cup. Herb Vinaigrette (Dipping Sauce Option) Whisk together 1/4 cup olive oil, 1 Tbsp. each minced fresh herbs, white wine vinegar, and minced shallot; 1 tsp. Dijon mustard; 1/2 tsp. sugar; and 1/8 tsp. each salt and black pepper in a small bowl. Makes 1/2 cup. Rate it Print Nutrition Facts (per serving) 39 Calories 2g Fat 4g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 39 % Daily Value * Total Fat 2g 3% Sodium 156mg 7% Total Carbohydrate 4g 1% Total Sugars 2g Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.