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Air Fryer Roast Vegetables: Times Chart for 12 Veg (°C)

Air fryer roast vegetable times in °C for 12 veg, from broccoli (8 min) to squash (22 min), plus how to cook a mixed tray so it all finishes together.

NovaFry Kitchen Team1 November 20263 min read

Charred vegetables roasting over a flame in Hermosillo, Sonora, Mexico.
Photo: Vero Andrade / Pexels
Quick answer

Cut vegetables into even 2–3 cm pieces, toss with about 1 tablespoon of oil per 500 g plus salt and seasoning, and air fry at 190–200°C, shaking halfway. As a guide: peppers and onions 10–12 minutes, courgette 10–12 minutes, broccoli 8–10 minutes, carrots and parsnips 15–20 minutes, butternut squash 18–22 minutes. Group vegetables with similar times, or add quicker ones part-way through.

Roasting brings out the sweetness in vegetables and gives them caramelised, slightly charred edges. In an air fryer, it takes a fraction of the time of an oven tray, which makes it realistic on a weeknight.

The key is cutting to the same size and knowing which vegetables take longer, so everything finishes together.

Basic method

This works for almost any vegetable:

  1. Preheat the air fryer to 190–200°C.
  2. Cut vegetables into even pieces, about 2–3 cm.
  3. Toss in a bowl with oil (about 1 tbsp per 500 g), salt and pepper.
  4. Spread in the basket in a single layer, or two shallow layers at most.
  5. Cook, shaking halfway, until tender with browned edges.

Timings by vegetable

A vibrant display of fresh red peppers and zucchini, ideal for healthy cooking and recipes.
Photo: Jan van der Wolf / Pexels

Times are for 2–3 cm pieces in a preheated air fryer. Check with a knife — it should slide in easily.

  • Broccoli or cauliflower florets: 8–12 minutes at 190°C
  • Peppers (strips or chunks): 10–12 minutes at 190°C
  • Red onion (wedges): 10–14 minutes at 190°C
  • Courgette (thick half-moons): 10–12 minutes at 190°C
  • Mushrooms (halved): 8–10 minutes at 190°C
  • Cherry tomatoes: 5–7 minutes at 190°C
  • Brussels sprouts (halved): 12–15 minutes at 190°C
  • Carrots (batons): 15–20 minutes at 190°C
  • Parsnips (batons): 15–18 minutes at 190°C
  • Butternut squash (cubes): 18–22 minutes at 190°C
  • Sweet potato (cubes): 15–18 minutes at 200°C
  • Beetroot (raw, small wedges): 20–25 minutes at 190°C

Cooking a mixed tray

To roast a mix, start with the slowest vegetables and add the rest in stages. For example: squash and carrots in first; after 8 minutes add onion and peppers; after another 5 minutes add courgette and cherry tomatoes. Everything finishes together after around 20 minutes in total.

Alternatively, cut dense root vegetables smaller and softer vegetables larger, so they all cook in the same time.

Tip: Don't add too much oil. Too much makes vegetables soggy and can drip and smoke. Lightly glossy is enough.

Seasoning combinations

Delicious roast lamb with a colorful mix of root vegetables and greens in a top-down view.
Photo: Denys Gromov / Pexels

Change the seasoning to suit the meal:

  • Mediterranean: peppers, courgette, red onion with dried oregano and garlic
  • Honey roast roots: carrots and parsnips with a drizzle of honey for the last 5 minutes
  • Spiced: cauliflower and chickpeas with cumin, turmeric and chilli
  • Parmesan broccoli: broccoli tossed with grated parmesan for the last 2 minutes
  • Balsamic sprouts: Brussels sprouts with a splash of balsamic vinegar after cooking

Fresh vs frozen vegetables

Frozen vegetables such as broccoli, cauliflower and mixed peppers roast well straight from frozen. Spray or toss lightly with oil and add 2–4 minutes to the fresh times. They release more water, so cook in smaller batches and shake often.

Frozen vegetables are a cheap, low-waste way to have veg on hand all week.

Ways to use roast vegetables

Serve them as a side with chicken or fish, stir through pasta with a spoon of pesto, blend into a soup with stock, pile into wraps with hummus, or top with crumbled feta for a simple dinner. Leftovers keep in the fridge for two days and are good cold in salads.

Recipe card

Makes: Serves 2–3 as a sidePrep: 10 minCook: 18 min

Ingredients

  • 1 red pepper, cut into chunks
  • 1 courgette, cut into thick half-moons
  • 1 red onion, cut into wedges
  • 2 carrots, cut into batons
  • 1 tbsp olive or rapeseed oil
  • 1 tsp dried mixed herbs
  • Salt and black pepper

Method

  1. Preheat the air fryer to 190°C.
  2. Toss the carrots with half the oil and some salt and cook for 8 minutes.
  3. Toss the pepper, onion and courgette with the remaining oil, herbs, salt and pepper.
  4. Add them to the basket, shake and cook for another 10–12 minutes, shaking once.
  5. Check everything is tender and browned at the edges, then serve.

Frequently asked questions

Do I need to preheat the air fryer for vegetables?

It helps for crisp edges but isn't essential. Add a couple of minutes if you start from cold.

Why are my roast vegetables soggy?

Usually too many in the basket, too much oil or very wet veg. Cook in smaller batches and pat washed veg dry.

Can I roast potatoes and vegetables together?

Yes, but potatoes take longer. Start them first, or cut them smaller, then add the other veg part-way through.

How do I stop small vegetables falling through the basket?

Cut them larger or use a perforated liner under the vegetables.

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