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Was anyone else a veggie snob? Somewhere, hidden in my family photo album, is a picture of me with peas and corn stuck up my nose because I didn’t want to eat the mushy vegetables. Now that I’m older and more mature, I still don’t want to eat mushy vegetables.
That’s why I adore my air fryer.
You just put in whatever vegetable you want, coat with some olive oil and salt, and they come out crispy and delicious. Oh, what I would give to have had air-fried veggies to spare me from the humiliating pictures of my past.
My personal favorite vegetables to air fry are squash, sweet potatoes, and zucchini. But you really can air fry everything! Here are some recipes to get you going!
Air Fryer Roasted Butternut Squash Fries
Thanks to Daily Yum for this recipe!
Ingredients
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Butternut squash (peeled, de-seeded, and cut into a french-fry shape)
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2 Tbsp of olive oil
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½ tsp of cinnamon
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½ tsp of mixed herb seasoning
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Avocado oil spray
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1 Tbsp of fresh chopped parsley (optional)
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Balsamic glaze
Directions
1. Place the butternut pieces into a bowl and cover them with cold water. Let them sit for 20-30 minutes.
2. Drain the water and pat the fries dry.
3. Place the butternut squash in a bowl and coat them with oil and seasoning.
4. Lightly grease the air fryer basket or tray with spray oil.
5. Arrange the squash slices in the air fryer cooking basket. Don’t let them overlap.
6. Set the air-fry mode at 400°F for 7 minutes. After 7 minutes, flip each squash piece and fry for another 4-5 minutes.
7. Taste and lightly salt if desired and season with fresh parsley and balsamic glaze.
Chinese Five-Spice Air Fryer Butternut Squash Fries
Thanks to Allrecipes for this recipe!
Ingredients
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1 large butternut squash (peeled and cut into fry shapes)
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2 Tbsp of olive oil
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1 Tbsp of Chinese five-spice powder
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1 Tbsp of minced garlic
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2 tsp of sea salt
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2 tsp of black pepper
Directions
1. Preheat the air fryer to 400°F.
2. Place the cut squash in a large bowl. Add the oil, five-spice, garlic, salt, and black pepper. Toss to coat.
3. Cook the butternut squash fries in the preheated air fryer, shaking every 5 minutes until they’re crisp — 15-20 minutes in total.
4. Remove the fries and season with additional sea salt!
Air-Fryer Sweet Potato Fries
Thanks to Taste of Home for this recipe!
Ingredients
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2 large sweet potatoes (cut into thin strips)
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2 Tbsp of canola oil
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1 tsp of garlic powder
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1 tsp of paprika
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1 tsp kosher salt
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¼ tsp of cayenne pepper
Directions
1. Preheat the air fryer to 400°F.
2. Combine all the ingredients in a bowl and toss to coat the fries, then place all the ingredients on the tray of the air-fryer basket.
3. Cook until the fries are lightly browned, 10-12 minutes and serve immediately.
Garlic-Rosemary Brussels Sprouts
Thanks to Taste of Home for this recipe!
Ingredients
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3 Tbsp of olive oil
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2 garlic cloves (minced)
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½ tsp of salt
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¼ tsp of pepper
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1 pound of Brussels sprouts (trimmed and halved)
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½ cup of panko bread crumbs
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1 + ½ tsp of fresh rosemary (minced)
Directions
1. Preheat the air fryer to 350°F. Place the first 4 ingredients in a small microwave-safe bowl and microwave on high for 30 seconds.
2. Toss the brussels sprouts with 2 tablespoons of the oil mixture. Place the sprouts in the air fryer and cook for 4-5 minutes.
3. Stir the ingredients, then cook until the brussels sprouts are lightly browned and near the desired tenderness, about 8 minutes.
4. Toss the bread crumbs with rosemary and the remaining oil mixture and sprinkle it over the sprouts. Continue cooking until the crumbs are browned and the sprouts are tender, about 3-5 minutes.
Air Fried Eggplant Fries
Thanks to myspicetrunk for this recipe!
Ingredients
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10-12 eggplant sticks (cut half of the eggplant)
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½ cup of all-purpose flour
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½ cup + 2 Tbsp of milk
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½ tsp of garlic powder
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A pinch of salt
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1 cup of panko bread crumbs
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¼ tsp of garlic powder
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½ tsp of red pepper flakes
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¼ tsp of crushed black pepper
Directions
1. Wash eggplant, dry it off and cut it into long sticks.
2. Whisk the all-purpose flour, milk, garlic powder, and salt to make a lump-free batter.
3. In another bowl, mix the panko bread crumbs, red pepper flakes, and garlic powder.
4. Dip the eggplant sticks into the wet batter and then coat with panko bread crumbs.
5. Preheat the air fryer to 400°F and arrange the breaded eggplant sticks in the air fryer.
6. Cook them for 5-6 minutes, or until they look golden and crispy. Serve with sauce or ketchup!
Air Fried Stuffed Zucchini Flowers
Thanks to Sweet, Savory, and Steph for this recipe!
Ingredients
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12 zucchini flowers
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½ cup of part-skim ricotta
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¼ cup of fat-free mozzarella
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1 tsp of Romano or parmesan cheese
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2 Tbsp of basil (chopped)
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2 Tbsp of parsley (chopped)
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⅓ cup of egg whites
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¼ cups of all-purpose flour
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Kosher salt and black pepper
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Olive oil spray
Directions
1. Gently rinse the zucchini flowers under cold water. Remove the stem and bud from the inside of each flower and set them aside.
2. In a bowl, combine the ricotta, mozzarella, Romano, salt, pepper, and herbs. Stuff the inside of each blossom with a heaping teaspoon of the mixture. Press and twist the petals of all the flowers together to form a seal.
3. Add the flour to a shallow dish with a pinch of salt and pepper. Dip the blossoms into the egg whites and then into the flour. Toss to coat them.
4. Air fry the flowers at 370°F for 12 minutes, flipping halfway.
I’ll be eating all of these veggies! What recipe are you going to try first? Comment below!
For More Recipes, Check Out These:
Meatless Mondays: These 5 Vegan Air Fryer Recipes Are Delicious And Healthy!
Still Have Leftover Garden Veggies? Use Them In These 7 Summer Recipes
