Air Fryer Roasted Veggies Recipe

Broccoli florets: Fresh broccoli cut into small, bite-sized pieces.

Carrot slices: Carrots peeled and sliced into thin rounds.

Bell pepper strips: Bell peppers cut into thin, long strips.

Olive oil: A healthy oil used to coat the vegetables for roasting.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a touch of heat and depth to the dish.

When preparing broccoli florets, carrot slices, and bell pepper strips for the air fryer, make sure to cut them into uniform sizes. This ensures even cooking and prevents some pieces from becoming too crispy while others remain undercooked. Additionally, don't overcrowd the air fryer basket; a single layer allows hot air to circulate properly, giving you perfectly roasted veggies.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be roasted to achieve a comparable flavor profile.

• carrot slices - Substitute with parsnip slices: Parsnips have a slightly sweeter taste but a similar texture when roasted.

• bell pepper strips - Substitute with zucchini strips: Zucchini has a mild flavor and roasts well, providing a similar texture.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, though it will also add a bit of moisture.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, which can add a unique twist to the dish.

• Allow the roasted veggies to cool completely before storing. This helps maintain their texture and prevents condensation, which can make them soggy.

• Transfer the cooled vegetables to an airtight container. Glass containers with tight-fitting lids are ideal for preserving freshness.

• Store the container in the refrigerator. The roasted veggies will stay fresh for up to 4 days.

• For longer storage, consider freezing the veggies. Spread them out on a baking sheet in a single layer and place in the freezer for about 1-2 hours. This flash-freezing method prevents them from sticking together.

• Once frozen, transfer the veggies to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to use, reheat the roasted veggies directly from the freezer. Preheat your air fryer to 375°F (190°C) and cook for 5-7 minutes, shaking the basket halfway through. Alternatively, you can reheat them in an oven at 375°F (190°C) for about 10-15 minutes.

• Avoid microwaving the veggies as it can make them mushy. If you must use a microwave, do so in short intervals and check frequently to avoid overcooking.

• To refresh the veggies, drizzle a little olive oil and sprinkle some salt and black pepper before reheating. This can help revive their flavor and texture.

• Preheat your oven to 350°F (175°C). Spread the roasted veggies on a baking sheet in a single layer. Bake for 10-15 minutes until heated through and slightly crispy.

• Use your air fryer for a quick reheat. Set it to 350°F (175°C) and place the veggies in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and toss in the leftover veggies. Stir occasionally for about 5-7 minutes until they are warmed through and slightly crispy.

• Microwave for convenience. Place the roasted veggies in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on high for 1-2 minutes. Stir halfway through to ensure even heating.

• If you have a toaster oven, preheat it to 350°F (175°C). Spread the veggies on a baking sheet and heat for 10-12 minutes until they are warmed through and slightly crispy.

• Air fryer: A kitchen appliance that cooks by circulating hot air around the food, perfect for roasting vegetables quickly and evenly.

• Mixing bowl: A large bowl used to combine the broccoli, carrots, and bell peppers with olive oil, salt, and black pepper.

• Measuring cups: Tools used to measure the exact amount of broccoli, carrots, and bell peppers needed for the recipe.

• Measuring spoons: Tools used to measure the olive oil, salt, and black pepper accurately.

• Tongs: Handy for tossing the vegetables in the mixing bowl to ensure they are evenly coated with the oil and seasonings.

• Knife: Essential for slicing the carrots and bell peppers into the desired sizes.

• Cutting board: A surface used to safely chop the vegetables.

• Serving dish: Used to serve the roasted vegetables immediately after they are cooked.

Pre-cut veggies: Buy pre-cut broccoli florets, carrot slices, and bell pepper strips to save prep time.

Use a large bowl: Mixing in a large bowl ensures even coating quickly.

Batch cooking: Double the recipe and cook in batches to have leftovers for the week.

Preheat air fryer: Preheating the air fryer ensures even cooking from the start.

Single layer: Arrange veggies in a single layer for faster, more even cooking.

Shake halfway: Shaking the basket halfway through cooking ensures all sides get crispy.