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Air Fryer Roasted Vegetable Medley (Make-Ahead)

A mix of carrots, sprouts, broccoli, cauliflower, potatoes, onion, and peppers air fried to caramelised edges, built to reheat perfectly for a crowd.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb mixed vegetables carrots, halved Brussels sprouts, broccoli and cauliflower florets, halved baby potatoes, red onion wedges, bell pepper strips
  • 2-3 tbsp olive oil about 1 to 1.5 tbsp per pound
  • kosher salt and black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • dried thyme or Italian seasoning optional

Equipment

  • Air fryer
  • Large bowl
  • Shallow storage containers

Method
 

  1. Cut everything into similar sizes so it cooks at one rate. Toss with the oil and seasonings.
  2. Preheat to 390°F. Cook in batches in a single layer 10 to 14 minutes, shaking halfway, until caramelised and fork-tender. Start the potatoes first if using — they take longest.
  3. Cool, then refrigerate in shallow containers up to 3 days. Keep fresh herbs or vinaigrette separate until serving.
  4. Air fry at 375°F for 3 to 5 minutes to bring back the crisp edges.

Notes

Match the sizes or the small pieces burn before the big ones soften.
Undercook slightly if making ahead — the reheat finishes them.
Shallow containers so the vegetables don't steam or squish in storage.