Yes — it roasts vegetables crisp at the edges in 8 to 20 minutes at 375 to 400 °F, faster than an oven. Cut them evenly, toss with a teaspoon or two of oil, keep one layer and shake halfway.
Why it suits vegetables
Moving hot air removes surface moisture, so vegetables brown and caramelize at the edges instead of steaming. That is roasting — done in a small, fast cavity.
Times and temperatures to start from
| Vegetable | Temperature | Time |
|---|---|---|
| Broccoli, cauliflower florets | 375 °F | 8–12 min |
| Brussels sprouts, halved | 375 °F | 12–15 min |
| Potato cubes, wedges | 400 °F | 15–20 min |
| Sweet potato cubes | 400 °F | 12–16 min |
| Carrots, sliced | 380 °F | 12–15 min |
| Zucchini, peppers | 400 °F | 8–12 min |
| Asparagus, green beans | 400 °F | 6–9 min |
| Mushrooms | 380 °F | 8–10 min |
Shake at the halfway point, and check a few minutes early: machines differ.
How to get them right
Cut to the same size, so everything finishes together.
Dry them after washing — water steams.
1 to 2 teaspoons of oil per pound, tossed in a bowl with salt.
One layer, with a little space — see why a single layer matters.
Season after with herbs, cheese or a squeeze of lemon, which burn in the basket.
What does not work
Leafy greens, which blow around and scorch. Very wet vegetables, such as tomatoes, which collapse. A packed basket, which steams.
Cooking vegetables with something else
Add them partway through a longer cook — see can you cook two things at once in an air fryer. For a whole sheet-pan of vegetables, an air-fry toaster oven’s flat tray holds more in one layer: the BLACK+DECKER 5-in-1 at $61.99 or the Hamilton Beach at $59.95.
Check your own manual before you follow anything here. Temperatures, fill limits and pressure ratings differ from model to model, and the manufacturer’s figures take precedence over anything written on this site. We report what makers publish — an oven’s range in degrees, a cooker’s maximum fill line, whether a part is declared dishwasher-safe — and we never turn those figures into food-safety guidance. Cooking temperatures and holding times for particular foods are set by manufacturers and by your national food safety authority, and this site points you to them rather than restating them.
Prices quoted in this text were read on 2026-10-18. The live price is at the top of the page.
What readers want to know
Which vegetables are best in an air fryer?
Anything you would roast: broccoli, cauliflower, Brussels sprouts, potatoes, sweet potatoes, carrots, zucchini, peppers, asparagus, green beans and mushrooms. Leafy greens are the exception — kale works as chips at a low temperature, but spinach and lettuce blow around and burn.
Do vegetables need oil in an air fryer?
A little, for browning — about 1 to 2 teaspoons per pound, tossed in a bowl with salt. Without it, vegetables cook but dry rather than roast. See how much oil do you use in an air fryer.
Can I air fry frozen vegetables?
Yes, straight from frozen, at about 400 °F for 10 to 15 minutes, shaken twice. Shake off loose ice first and spread them in one layer; they release water, so expect them less crisp than fresh.
Last reviewed 18 October 2026