Most vegetables air-fry in about 10 to 15 minutes at 380F, tossed in a little oil and shaken once or twice partway through. Softer, thinner pieces like peppers finish faster; dense ones like potatoes take longer. Treat the times below as starting points and check for doneness rather than relying on the clock, since exact timing varies by model, piece size and how full the basket is.
Quick timing table
| Vegetable | Temp | Time (starting point) | Prep |
|---|---|---|---|
| Broccoli florets | 380F | 8–12 min | Bite-size florets, light oil |
| Potatoes (cubed) | 380F | 15–20 min | ~1-inch cubes, tossed in oil |
| Bell peppers (strips) | 380F | 8–12 min | Sliced strips, light oil |
| Brussels sprouts (halved) | 380F | 12–16 min | Halved, cut side up |
Shake the basket or turn the pieces about halfway through so everything crisps evenly. Denser vegetables and larger cuts need the longer end of the range; smaller or softer pieces need the shorter end.
How to cook vegetables in an air fryer
- Cut to an even size. Uniform pieces cook at the same rate, so aim for similar thickness.
- Toss with a little oil. About a teaspoon to a tablespoon per batch helps them brown and keeps them from drying out. Add salt or seasoning at this stage.
- Don’t overcrowd. Spread the vegetables in a single layer where you can. A packed basket steams instead of crisps, so cook in batches if you have a lot.
- Shake partway through. Open the basket once or twice and toss so the pieces closest to the airflow swap places with the rest.
- Check for doneness. They’re ready when tender inside with browned, crisp edges. Give them a couple more minutes if they need it.
If you’re new to the appliance, our guide on how to use an air fryer covers preheating, oil and basket basics in more detail.
Why some vegetables take longer
Density and water content drive the timing. Starchy, dense vegetables like potatoes, carrots and beets take the longest because heat has to work through solid flesh. Cruciferous vegetables like broccoli and Brussels sprouts sit in the middle. Soft, high-water vegetables like peppers, zucchini and mushrooms cook fastest and can go from done to overcooked quickly, so check them early.
Cutting size matters just as much. Halved Brussels sprouts finish well before whole ones, and small potato cubes cook far faster than wedges. When in doubt, cut smaller for quicker, more even results.
Getting them crisp instead of soggy
- Dry the vegetables first. Surface moisture turns to steam and softens the finish, so pat them dry before oiling.
- Use enough oil, but not too much. A light, even coat browns the edges; a puddle in the basket does not.
- Give them room. A single layer with space around each piece crisps far better than a heaped basket.
- Add delicate seasonings late. Fresh herbs, garlic and grated cheese can scorch, so add them in the last few minutes.
Related questions
Do you need to preheat the air fryer for vegetables? It helps but isn’t essential. A short preheat gives a quicker start on browning; if you skip it, just add a couple of minutes and check for doneness. See how to use an air fryer for preheating guidance.
Can you cook frozen vegetables in an air fryer? Yes. Cook them straight from frozen, add a few extra minutes over the fresh times above, and shake the basket more often since they release moisture as they thaw. Spread them in a single layer for the best crisping.
Why are my air-fryer vegetables burning on the edges but soft inside? This usually means the temperature is a touch high or the pieces are cut too large. Try lowering to around 360–375F, cut the pieces smaller and more evenly, and shake the basket partway through.
For temperatures and times across other foods, see our full air fryer cooking times reference and our beginner-friendly guide on how to use an air fryer, or browse more air fryer guides to get started.