Air Fryer Vegetables Chart (Fresh and Frozen Times)
Printable air fryer vegetables chart for fresh and frozen vegetables, with the 1 tsp per cup oil rule, times, temperatures and crispiness fixes.
Vegetables are where an air fryer surprises people. The same machine that rescues frozen fries turns broccoli into something with browned edges and a little chew, in under 10 minutes and without heating the kitchen.
They are also where people give up fastest, because a dry vegetable in hot moving air does not roast. It dehydrates, then scorches at the tips.
Times vary by appliance model — use a thermometer for meat, and your eyes and a fork for vegetables.
The oil rule: about 1 teaspoon per cup
This is the single change that fixes most disappointing air fryer vegetables. Use roughly 1 tsp of oil per cup of cut vegetables — about 1 tbsp for a 4-cup basket — and toss until every piece has a faint sheen. No pools in the bottom of the bowl, no dry patches.
Oil does two jobs here. It carries heat across the surface so the vegetable browns instead of drying, and it holds any seasoning you add. Vegetables with a dry surface burn at the thin edges while the middle stays raw.
Two more rules matter as much as the oil:
- Cut evenly. A 1-inch piece and a 2-inch piece of the same carrot cannot finish together.
- Stay in one layer. Two layers of vegetables steam. Steamed vegetables are soft and pale, and more time will not fix that.
Air fryer fresh vegetables chart
Every time below assumes one layer, cut pieces of similar size, and a basket preheated for about 3 minutes.
| Vegetable | Temperature | Time | Notes |
|---|---|---|---|
| Broccoli florets | 380°F / 193°C | 8–10 min | Dry well before oiling |
| Cauliflower florets | 390°F / 199°C | 12–15 min | Shake at 8 min |
| Brussels sprouts, halved | 390°F / 199°C | 15–18 min | Cut side down first |
| Bell peppers, 1-inch pieces | 380°F / 193°C | 10–12 min | Shake once |
| Zucchini, half moons | 380°F / 193°C | 10–12 min | Salt after, not before |
| Green beans | 380°F / 193°C | 8–10 min | Trim the ends |
| Asparagus | 390°F / 199°C | 7–9 min | Thin spears cook fast |
| Carrots, 1-inch chunks | 380°F / 193°C | 15–18 min | Toss well in oil |
| Sweet potato cubes | 400°F / 205°C | 15–18 min | Shake twice |
| Potato wedges | 400°F / 205°C | 18–22 min | Soak 10 min, then dry |
| Red onion wedges | 390°F / 199°C | 12–15 min | Separate the layers |
| Butternut squash cubes | 400°F / 205°C | 16–20 min | Cut to 1 inch or less |
| Mushrooms, halved | 380°F / 193°C | 10–12 min | Do not salt early |
| Cherry tomatoes | 380°F / 193°C | 6–8 min | They will burst |
| Corn on the cob, halved | 390°F / 199°C | 12–15 min | Brush with oil |
Salting early is a real mistake for zucchini, mushrooms and tomatoes. Salt pulls water to the surface, and that water steams the vegetable instead of browning it. Season after.
Air fryer frozen vegetables chart
Frozen vegetables are already blanched, so they need less time than raw and they will never be as crisp. The trade is worth it on a weeknight. Do not thaw them first — thawed frozen vegetables release water and turn limp.
| Frozen vegetable | Temperature | Time | Notes |
|---|---|---|---|
| Mixed vegetables | 390°F / 199°C | 10–14 min | Shake at halfway |
| Broccoli florets | 390°F / 199°C | 10–13 min | Shake twice |
| Green beans | 390°F / 199°C | 10–12 min | Pat off ice crystals |
| Peas | 350°F / 177°C | 8–10 min | Shake once |
| Corn kernels | 380°F / 193°C | 8–10 min | Shake once |
| Butternut squash cubes | 400°F / 205°C | 15–18 min | Shake twice |
| Cauliflower rice | 380°F / 193°C | 8–12 min | Shake every 4 min |
Shake frozen vegetables more often than fresh ones. They start as a solid block, and the pieces that stay pressed together stay wet.
Vegetables that do not work in an air fryer
Two families fail, and it is worth knowing which before you waste a batch.
Leafy greens. Spinach, kale, arugula and lettuce are too light and too thin. The fan lifts them into the heating element, where they burn in seconds, and long before that they wither to almost nothing. Use a skillet, or roast them in a sheet pan you can watch.
Battered items. Tempura, beer-battered cauliflower and anything with a wet batter will slide off and pool in the basket. The batter needs oil to set. Frozen breaded vegetables are different — those are pre-fried and work well.
Also skip anything you want fully soft and wet, like a stewed tomato dish. An air fryer removes moisture; that is its whole personality.
Five mistakes that keep vegetables from crisping
- Too little oil. Under 1 tsp per cup and the surface dries before it browns.
- Wet vegetables. Water on the surface turns to steam. Dry them on a towel first.
- A crowded basket. One layer, or cook in two batches.
- No shake. Anything in more than a single loose layer needs a shake at halfway.
- Salting at the start. Salt draws water out. Add it when the vegetables come out.
Frequently asked questions
Should I preheat the air fryer for vegetables? Yes, about 3 minutes at the cooking temperature. A cold basket gives you pale, soft vegetables even if the time is right.
Why are my vegetables burnt outside and raw inside? The pieces are too big or uneven, or the temperature is too high for the thickness. Cut smaller, drop to 380°F / 193°C, and add a few minutes.
Can I air fry vegetables without any oil at all? You can, and they will cook, but they will not brown. Expect a softer, steamed result rather than crisp edges.
Can I cook two different vegetables together? Only if their times are close, like peppers and onions. Otherwise cook them separately and combine afterward.
Related charts
- Air Fryer Bacon: Times and Temperatures That Actually Work
- Air Fryer Breakfast: Times and Temperatures for the First Meal
- Air Fryer Chicken Time and Temperature Chart
- Air Fryer Cooking Times Chart (Free Printable)
Always verify doneness with an instant-read thermometer. Cooking times are starting points and vary by appliance model, wattage and basket size.