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–+ servings
Roasted vegetables in a wooden bowl with a serving spoon.
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5 from 2 votes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Author: Julia Foerster

Equipment

Ingredients

  • 2 cups brussels sprouts halved
  • 1 ½ cups cubed parsnips
  • 1 ½ cups cubed butternut squash about 1 small butternut squash
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon fresh minced rosemary or 1/2 tsp dried
  • ½ cup pecans
  • ½ cup pomegranate seeds or dried cranberries
  • Balsamic glaze optional
Cups - Metric

Instructions

  • In a large bowl, combine Brussels sprouts, parsnips, and butternut squash. Drizzle with olive oil and season with salt, pepper, garlic, and rosemary. Toss to combine.
  • Transfer the veggies to the air fryer basket. Depending on the size of your air fryer, you may need to cook the vegetables in batches.
  • Air fry at 400F for 13–15 minutes, until the vegetables are cooked through and golden. Shake the air fryer basket a few times during cooking.
  • Add the pecans and pomegranate seeds to the air fryer basket, shake the basket until everything is combined, then transfer the vegetables to a serving dish. Drizzle with balsamic glaze if desired.

Nutrition

Calories: 246kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 600mg | Potassium: 650mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5922IU | Vitamin C: 59mg | Calcium: 74mg | Iron: 2mg