Air Fryer Vegetables: Roasting Time Chart for 25 Veggies

Air-fried vegetables get the browned, slightly crisp edges of oven roasting in about half the time, with a teaspoon of oil. This guide gives you the time and temperature for 25 vegetables — including Indian favourites like bhindi, baingan, gobi and kachha kela — one master method, and five masala variations. It’s part of our air fryer recipes collection.

Air fryer vegetables cooking chart (25 vegetables)

Times are for a preheated 4–6 L basket air fryer, about 250–300 g of vegetables in a single layer, shaken halfway. Start checking 2 minutes early the first time.

Vegetable	Cut	Temperature	Time	Tip
Broccoli florets	3–4 cm	200°C / 400°F	8–10 min	Toss well; edges should char lightly
Cauliflower (gobi) florets	4 cm	200°C / 400°F	14–16 min	Pat completely dry
Potato cubes	2 cm	200°C / 400°F	18–20 min	Soak 15 min, then dry
Baby potatoes (halved)	Halves	200°C / 400°F	16–18 min	Cut side down first
Sweet potato (shakarkandi) cubes	2 cm	200°C / 400°F	15–18 min	Shake twice
Carrots	1 cm sticks	190°C / 375°F	12–15 min	Thin sticks crisp better
Green beans	Whole, trimmed	200°C / 400°F	8–10 min	See our green beans recipe
Okra (bhindi)	Halved lengthwise	180°C / 350°F	10–12 min	Wash and dry fully before cutting
Brinjal (baingan) rounds	1.5 cm	190°C / 375°F	12–14 min	Salt for 10 min, pat dry
Zucchini	1.5 cm half-moons	200°C / 400°F	10–12 min	Don’t overcrowd — it releases water
Mushrooms	Halved	190°C / 375°F	8–10 min	Add salt after cooking
Capsicum (bell pepper)	3 cm pieces	200°C / 400°F	8–10 min	Great with onion for tikka
Onion petals	Quartered	200°C / 400°F	8–10 min	Separate the layers
Paneer + veg tikka	3 cm	200°C / 400°F	10–12 min	See paneer tikka
Corn on the cob (bhutta)	Whole or halved	200°C / 400°F	12–15 min	Turn every 4 min
Brussels sprouts	Halved	190°C / 375°F	12–15 min	Cut side down
Asparagus	Whole spears	200°C / 400°F	6–8 min	Thin spears: 5–6 min
Pumpkin (kaddu)	2 cm cubes	190°C / 375°F	14–16 min	Peel for faster cooking
Beetroot	1.5 cm cubes	190°C / 375°F	18–22 min	Wear gloves; stains
Radish (mooli)	2 cm cubes	200°C / 400°F	14–16 min	Roasting removes the bite
Raw banana (kachha kela)	1 cm rounds	190°C / 375°F	12–14 min	Par-boil 5 min first
Cabbage wedges	Thin wedges	190°C / 375°F	10–12 min	Brush oil between leaves
Tomatoes (cherry)	Whole	190°C / 375°F	6–8 min	Until blistered
Garlic (whole bulb)	Top sliced off	180°C / 350°F	20–25 min	Wrap in foil; spread on toast
Frozen mixed vegetables	From frozen	200°C / 400°F	12–15 min	No thawing; shake every 4 min

Need meat, frozen snacks or baking times too? See the full air fryer cooking time chart.

How to roast vegetables in an air fryer (master method)

1. Preheat to 200°C for 3 minutes (how to preheat).
2. Cut evenly. Pieces the same size cook at the same speed. Mix only vegetables with similar times in one batch.
3. Dry them. Wet vegetables steam instead of roasting. Pat them with a towel after washing.
4. Oil and season. Toss in a bowl with 1 tsp oil per 250 g, salt and spices. Tossing in a bowl coats evenly; drizzling in the basket doesn’t.
5. Single layer. Fill no more than half the basket. Overcrowding is the main reason vegetables turn soggy.
6. Shake halfway, then cook until the edges are browned and a knife slides through the thickest piece.

5 masala variations

Style	Per 250 g vegetables	Best with
Simple	Salt, black pepper, ½ tsp garlic powder	Broccoli, carrots, beans
Tandoori	2 tbsp hung curd, ½ tsp each Kashmiri chilli, garam masala, ginger-garlic paste, lemon	Gobi, capsicum, onion, paneer
Jeera aloo-style	½ tsp roasted jeera, ¼ tsp haldi, ½ tsp amchur, salt	Potatoes, sweet potato, kachha kela
Chaat	½ tsp chaat masala, pinch of black salt, lemon after cooking	Sweet potato, corn, chickpeas
Kurkuri bhindi	1 tsp besan, ¼ tsp each haldi, chilli, amchur, salt	Okra, brinjal

Add powdered spices before cooking, but add chaat masala, amchur and lemon after — acidic and delicate flavours fade at 200°C.

Fresh vs frozen vegetables

Frozen vegetables go in straight from frozen — thawing makes them soggy. Spread them out, cook at 200°C for 12–15 minutes and shake every 4 minutes so ice can evaporate. Add oil and seasoning halfway, once the surface ice is gone, so it sticks.

Why are my air fryer vegetables soggy?

• Basket too full — cook in two batches.
• Vegetables still wet — dry them after washing.
• Mixed sizes or types — quick-cooking pieces overcook while dense ones stay hard.
• Salted too early on watery vegetables like mushrooms and zucchini — salt draws out water. Salt after cooking.
• Temperature too low — roasting needs 190–200°C.

Are air-fried vegetables healthy?

Yes. You use about a teaspoon of oil for a whole batch (roughly 40 kcal), and dry heat with short cooking times avoids the vitamin loss that comes from boiling vegetables in water. Pair them with a protein — paneer, chana, tofu, eggs or chicken — for a complete meal. More ideas in healthy air fryer recipes and vegetarian air fryer recipes.

Frequently asked questions

What temperature do you air fry vegetables?

200°C (400°F) for most vegetables. Use 180–190°C for okra, mushrooms, pumpkin and anything that browns quickly.

How long do vegetables take in the air fryer?

8–10 minutes for soft vegetables (broccoli, capsicum, mushrooms) and 15–20 minutes for dense ones (potatoes, cauliflower, beetroot).

Do you need oil to air fry vegetables?

Not strictly, but a teaspoon helps them brown and stops spices burning. Without oil, vegetables dry out rather than roast.

Can I cook different vegetables together?

Yes, if their times are similar — or add quicker ones partway through. For example, start potatoes, then add capsicum and onion for the last 8 minutes.

Should I use foil or parchment for vegetables?

Usually neither — vegetables roast best directly in the basket. Use a perforated parchment liner for sticky marinades. See parchment paper in an air fryer.