These Air Fryer Roasted Vegetables are perfect for cooking up for holidays or any night of the year! Butternut squash, brussels sprouts and parsnips are tossed together with a blend of fresh herbs and spices to create the best flavor. Don’t forget to toss in some pecans and pomegranate seeds to make it even more fall-flavored!
Air Fryer Vegetables
Need to free up some room in your oven this holiday season? These Air Fryer Roasted Vegetables are here to help! Simply put, this recipe features a medley of fall favorite veggies that are made delicious with simple seasonings, fresh rosemary, and autumnal additions like pecans and pomegranate seeds.
From start to finish, this Thanksgiving vegetable side dish will only take you about 25 minutes. Yes, you read that right! On a crazy busy day like Thanksgiving (it’s like the Olympics of home cooking), you’re going to want a quick and easy side dish recipe like this that you can really count on. Plus, you’ll have more room in the oven for Pumpkin Pie, and isn’t that what really matters?
Why You’ll Love this Thanksgiving Vegetables Recipe:
- Air Fryer Recipe: Cooking veggies in the air fryer not only gives you more room in the oven, it also makes the veggies SO tasty! In just 15 minutes of cook time, your vegetables will taste perfectly roasted.
- Fall Flavor: The vegetables in this recipe are definitely fall favorites. That flavor is enhanced even further by pecans and pomegranate seeds!
- So Easy: On a day when you’re fussing over the turkey, you don’t want the side dishes stressing you out as well. Alleviate some of that stress with this easy air fryer recipe!
Honestly, any excuse to use fresh rosemary in my cooking makes me happy! It’s such an aromatic ingredient that always makes me smile.
How to Make Air Fryer Roasted Vegetables
You can jump to the recipe card for full ingredients & instructions!
- Toss the chopped veggies in olive oil and seasonings.
- Cook the veggies in the air fryer for 10 minutes.
- Shake the veggies in the basket and add pecans.
- Cook for another 5 minutes or so.
- Serve with pomegranate seeds and a drizzle of balsamic glaze if desired.
Recipe Notes
- Vegetables: For this side dish, I’m using a combination of butternut squash, Brussels sprouts, and parsnips, but you could swap any of those for your favorite squashes or root vegetables. Carrots, delicata squash, honeynut squash, turnips, or beets would also be delicious! Just make sure to cut the vegetables close to the same size so they cook evenly.
- Olive Oil: Helps the vegetables crisp and helps the seasonings stick to the vegetables. Feel free to use a few pumps of olive oil spray if you prefer.
- Fresh Rosemary: Delicious with vegetables and adds a really fresh, woody flavor.
- Garlic Powder: I recommend garlic powder rather than minced garlic for this recipe because it coats the vegetables well and won’t burn in the air fryer.
- Salt and Pepper: Season the vegetables so they taste delicious!
- Pecan Halves: Add a bit of nutty crunch to the vegetables. Feel free to use walnuts or sliced almonds if you prefer.
- Pomegranate Seeds: Add great color and a sweet pop of flavor to the vegetables. You could also use dried cranberries if pomegranate seeds aren’t your favorite!
You can roast almost any veggie in the air fryer! Keep in mind that firm vegetables (like potatoes, squash, carrots, parsnips, beets, and Brussels sprouts) will take a bit longer to cook than tender vegetables (like onions, zucchini, peppers, broccoli, cauliflower, asparagus, and green beans). If you’re using a mix of firm and tender vegetables, you will want to add the tender veggies after the firm ones have already cooked for about 5 minutes.
Yes! These veggies are rich in vitamins and minerals, and using the air fryer allows you to use less oil, making them even healthier!
Yes, but you’ll need to increase the cooking time by a few minutes. Make sure not to overcrowd the air fryer, or else you’ll steam the vegetables instead!
Nope! In fact, adding water will steam the vegetables instead of roasting them.
Get a perfect oven-roasted texture on these veggies, without the oven! You’ll be surprised at how crispy vegetables get with just a few minutes in the Air Fryer.
Make Ahead Instructions
You can chop and prep the vegetables up to 1 day in advance of when you plan to cook them. Store the chopped veggies in airtight containers in the refrigerator until ready to air fry.
Storage Instructions
Store leftover air fryer roasted vegetables in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave, air fryer, or oven.
Freezing Instructions
Freeze air fryer roasted vegetables in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I recommend leaving off the nuts and pomegranate seeds if freezing and adding them to the dish once thawed.
Variations
- You can swap the veggies for virtually any veggies you like, such as potatoes, sweet potatoes, carrots, pumpkin, beets, onion, zucchini, bell peppers, broccoli, cauliflower, asparagus, mushrooms, or green beans.
- You can use an olive oil spray instead of olive oil.
- Feel free to swap the seasonings for a seasoning blend, such as creole seasoning, ranch, fajita seasoning, Italian seasoning, herbs de Provence, or taco seasoning.
- You can use walnuts or sliced almonds instead of pecans, or feel free to omit nuts altogether.
- You can swap the pomegranate seeds for dried cranberries or raisins, or leave them out completely.
- Feel free to add some freshly grated Parmesan cheese on top!
Tips for the Best Air Fryer Roasted Vegetables
- Try to cut the vegetables into equal-sized pieces so that they all cook at the same rate.
- If mixing in tender vegetables, add them in after the firm vegetables have already cooked for 5 minutes to avoid overcooking them.
- Take care not to overcrowd the air fryer basket; otherwise, the veggies will steam instead of browning. You may need to air fry in batches.
Butternut squash, brussels sprouts, and parsnips are combined with pecans and pomegranate seeds to create the most delicious harvest of autumn flavors! Don’t forget to include the fresh rosemary for an even more delightful experience. Your oven will thank you for giving it a little break on Thanksgiving!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Air Fryer Roasted Vegetables Recipe
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
These Air Fryer Roasted Vegetables are perfect for cooking up for holidays or any night of the year! Butternut squash, brussels sprouts and parsnips are tossed together with a blend of fresh herbs and spices to create the best flavor. Don’t forget to toss in some pecans and pomegranate seeds to make it even more fall-flavored!
Instructions
Add the butternut squash, brussel sprouts, and parsnips to a large bowl. Drizzle over the olive oil and sprinkle over the rosemary, garlic powder, salt, and pepper. Toss to combine.
2 cups cubed butternut squash, 2 cups halved Brussels sprouts, 2 cups cubed parsnips, 3 tablespoons olive oil, 1 teaspoon minced fresh rosemary, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Transfer the vegetables to your air fryer, making sure not to overcrowd the air fryer basket. Depending on the size of your air fryer, you may need to cook the vegetables in batches.
Air fry the vegetables at 400°F for 10 minutes. Then, shake the air fryer basket and sprinkle over the pecan halves.
1 cup raw pecan halves
Cook for an additional 3-5 minutes, or until the vegetables are crisp and golden brown.
Transfer the vegetables to a serving dish and sprinkle over the pomegranate seeds. This side dish is perfect as-is but can also be topped with a drizzle of balsamic glaze if desired.
1 cup fresh pomegranate seeds
Becky’s tips
- You can swap the veggies for virtually any veggies you like, such as potatoes, sweet potatoes, carrots, pumpkin, beets, onion, zucchini, bell peppers, broccoli, cauliflower, asparagus, mushrooms, or green beans.
- You can use an olive oil spray instead of olive oil.
- Feel free to swap the seasonings for a seasoning blend, such as creole seasoning, ranch, fajita seasoning, Italian seasoning, herbs de Provence, or taco seasoning.
- You can use walnuts or sliced almonds instead of pecans, or feel free to omit nuts altogether.
- You can swap the pomegranate seeds for dried cranberries or raisins, or leave them out completely.
- Feel free to add some freshly grated Parmesan cheese on top!
- Try to cut the vegetables into equal-sized pieces so that they all cook at the same rate.
- If mixing in tender vegetables, add them in after the firm vegetables have already cooked for 5 minutes to avoid overcooking them.
- Take care not to overcrowd the air fryer basket; otherwise, the veggies will steam instead of browning. You may need to air fry in batches.
Storage: Store air fryer roasted vegetables in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 268kcal (13%) Carbohydrates: 24g (8%) Protein: 4g (8%) Fat: 19g (29%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 4g Monounsaturated Fat: 12g Sodium: 403mg (18%) Potassium: 585mg (17%) Fiber: 7g (29%) Sugar: 8g (9%) Vitamin A: 5192IU (104%) Vitamin C: 45mg (55%) Calcium: 66mg (7%) Iron: 2mg (11%)
