My husband called himself a vegetable skeptic for years before the air fryer changed his mind, mostly because it gets a genuine crisp edge that steaming or boiling never delivers.
Six air fryer vegetables that convert skeptics
1. Air fryer brussels sprouts
Halved, tossed in oil, cut side down in the basket. The crisp, almost caramelized edges are what usually win people over.
2. Air fryer broccoli
Dry the florets completely after washing, or they steam instead of crisping in the basket.
3. Air fryer zucchini
Cut into thick rounds, not thin, or they turn to mush before developing any color.
4. Air fryer green beans
A single layer is important here specifically, since green beans overlap and steam each other more than most vegetables.
5. Air fryer sweet potato cubes
Cut evenly, about three-quarter inch, and shake the basket halfway through for even browning.
6. Air fryer cauliflower
A light coating of oil and a hot basket, around 400°F, get you close to a roasted flavor in a fraction of the oven time.
The crisp factor
Dry vegetables before air frying, always. Any residual water on the surface turns straight to steam in the hot, enclosed basket, which is what leads to soft rather than crisp results.
Frequently asked questions
Why do my air fryer vegetables come out soggy?
Usually one of two things: overcrowding the basket, or not drying the vegetables thoroughly before adding oil.
Do I need to preheat the air fryer for vegetables?
A few minutes of preheating helps get that initial crisp faster, though it is not strictly required for most vegetables.