Air Fryer Roasted Vegetables

Air Fryer Roasted Vegetables are done in less than 15 minutes! These roasted fall veggies make the perfect side dish all season long and are so simple yet delicious.

Save time and room in your oven by making these roasted fall vegetables in your Air Fryer. Tender butternut squash, sweet parsnips, and crisp brussels sprouts are perfectly cooked and served with nutty pecans and sweet pomegranate.

Our air fryer roasted vegetables are special enough for Thanksgiving dinner together with our Stuffed Turkey Breast but easy and quick enough for fall weeknight meals!

Ingredient notes

Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.

• Veggies – We’re using a combination of butternut squash, brussels sprouts, and parsnips. 
• Olive Oil – Helps the veggies crisp up and helps the seasonings stick. You can also use a few pumps of olive oil spray if preferred.
• Seasonings – These roasted fall vegetables are seasoned with a mixture of fresh minced rosemary, garlic powder, kosher salt, and ground black pepper.
• Pecans – Raw pecan halves give the veggies the best crunchy texture. Feel free to use walnuts or sliced almonds if preferred.
• Pomegranate seeds – Fresh pomegranate seeds add the perfect sweet pop of flavor. You could also use dried cranberries if pomegranate seeds aren’t your favorite.

How to make this recipe 

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

These autumn-roasted veggies could not be easier! First, combine all the veggies in a large bowl (Image 1). Drizzle olive oil over the top, then sprinkle with the seasonings. Toss to combine. (Image 2)

Transfer the veggies to the air fryer, then cook at 400ºF for 10 minutes. (Image 3) Shake the basket, then sprinkle in the pecan halves. (Image 4) Cook for another 3–5 minutes, then transfer to a serving dish and sprinkle on pomegranate seeds.

Serve your air fryer roasted vegetables as-is or with a drizzle of balsamic glaze if desired.

Expert tips for success

• Cut the veggies similar in size. If some are small and some are large, they won’t cook at the same rate. We want them all to be done at the same time.
• To prep the brussels sprouts, cut off the stem and remove any wilted leaves. Cut any medium-sized brussels sprouts in half through the stem. Cut any larger ones into thirds. 
• Don’t overcrowd the air fryer. If the veggies don’t have space to breathe, they will steam rather than “fry”. Make sure you give them space and cook in batches if necessary.
• No need to spray the basket with cooking spray or vegetable oil.
• Feel free to use other veggies if you want to customize this recipe to your liking. Swap any of the listed veggies out for your favorite squashes or root vegetables. Carrots, sweet potatoes, delicata squash, honey nut squash, turnips, mushrooms, red onion, or beets would all be delicious.
• I recommend using garlic powder in this recipe instead of fresh garlic. Fresh garlic doesn’t stick as well to the veggies, and it’s much more likely to burn.
• These roasted fall vegetables taste great as-is, but you can also drizzle them with some balsamic glaze or balsamic vinegar after they are cooked.

Recipe FAQs

Serve it with

These roasted fall vegetables are perfect for the holidays, so I love to serve them alongside all the holiday classics! 

A few of my favorites are Air Fryer Turkey Breast, Roasted Garlic Mashed Potatoes, Pomegranate Pear Salad, and Pumpkin Dinner Rolls.

Then, of course, finish your meal off with a big slice of Pumpkin Cake! 

Leftovers

Air fryer vegetables are definitely best served right away. If you do happen to have leftovers, they will last in an airtight container in the fridge for up to 3–5 days.

To reheat, warm back in the air fryer at 350ºF until heated through. 

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