Looking for a quick, healthy side dish that’s bursting with flavor? These Air Fryer Roasted Vegetables with Sweet Potatoes and Shallots are bursting with caramelized flavor and come together in under 30 minutes! We use a colorful mix of Brussels sprouts, zucchini, cauliflower, sweet potatoes, and shallots and crisp them in a light honey balsamic glaze.
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One of the reasons I love making roasted vegetables in the air fryer is how fast and evenly they cook compared to the oven. They turn out crispier too! The air fryer’s convection heat circulates around the veggies, giving you beautifully caramelized edges without drying them out. Plus, there's no need to wait long for preheating, and cleanup is a breeze. If you’re already a fan of air fryer recipes, you might also enjoy my Air Fryer Sausage and Onion Rings, which is another one of our quick and flavorful favorites. I use the Ninja IG651 Foodi Smart XL Pro 7-in-1 for this recipe and highly recommend it for its large capacity and consistent, crispy results.
Recipe Overview
- ⏱️ Ready in: 20 minutes
- 🍽️ Servings: 4
- 💪 Diet-Friendly: Vegetarian, Gluten-Free
Jump to:
- Recipe Overview
- Why You’ll Love These Air Fryer Roasted Vegetables
- Ingredients
- Substitutions and Variations
- Step-by-Step Instructions
- Air Fryer Roasted Vegetable Tips & Tricks
- Frequently Asked Questions
- What to Serve with Air Fryer Roasted Vegetables
- Leftovers & Reheating
- Other air fryer recipes
- Recipe
- Comments
Why You’ll Love These Air Fryer Roasted Vegetables
- Quick and Easy: Ready in about 30 minutes, with minimal prep and no oven required. Like this Chickpea Salad With Avocado and Quinoa, the roasted veggies are perfect for busy weeknights.
- Perfectly Crispy: The air fryer gives these vegetables beautifully golden, crispy edges without drying them out.
- They're Flavorful: Tossed in a simple honey balsamic glaze!
- Healthy: A mix of sweet potatoes, shallots, Brussels sprouts, zucchini, and cauliflower makes this dish full of fiber, vitamins, and natural color. If you love veggie-packed sides, try our Healthy Turmeric Oven Roasted Vegetables too!
Ingredients
- Sweet Potatoes: Naturally sweet and hearty, they roast beautifully in the air fryer. We'll be precooking them a bit because they do need a little more time than the other vegetables in the air fryer.
- Shallots: They're milder than onions and caramelize perfectly for rich flavor. I love using them whole in the recipe if they're small enough.
- Brussels Sprouts: Like in this Parmesan Pasta with Roasted Vegetables recipe, they add crunch and earthiness.
- Cauliflower: I love using cauliflower in just about any roasted vegetable recipe, or even in cozy soups like this Cauliflower and Pumpkin Soup. It adds a subtle, nutty flavor and roasts beautifully. In the air fryer, cauliflower turns perfectly crisp on the outside and stays mild and fluffy inside.
- Avocado Oil: Helps the vegetables crisp up. It has a high smoke point (around 500°F), ideal for air fryer temperatures.
- Honey: Adds a touch of sweetness and helps with caramelization.
- Balsamic Vinegar: Brings tang and balance to the glaze.
See recipe card at the bottom of this post for full ingredient list and quantities
Substitutions and Variations
- Use Different Vegetables: Swap in what you have on hand. You can use carrots, parsnips, red onions, bell peppers, or butternut squash. They all roast beautifully and bring their own unique flavors.
- Make it Vegan: Replace honey in the balsamic glaze with maple syrup or agave.
- Add Protein: Toss in chickpeas or white beans halfway through roasting. And if you’re craving more, this Simple Duck Breast with Sweet & Tangy Date Pâté makes a great protein-packed side.
- Make it Spicy: Add chili flakes to the glaze or sprinkle a bit of cayenne on the veggies for a subtle kick.
- Boost Flavor: Sprinkle with garlic powder, onion powder, smoked paprika, or even fresh rosemary or Italian seasoning.
- Low-Carb/Keto Option: Skip sweet potatoes altogether and use the low-carb vegetables like cauliflower, zucchini, and Brussels sprouts. A drizzle of olive oil and spices is all you need.
Step-by-Step Instructions
STEP 1: Prepare ingredients
Wash and thoroughly dry all vegetables. Cut sweet potatoes into ½-inch cubes, trim the root and stem ends off the shallots. Depending on size, either keep them whole or cut them in half. Trim Brussels sprouts and halve them. Slice zucchini into thick half-moons. Break cauliflower into bite-sized florets.
STEP 2: Precook sweet potatoes
Preheat your air fryer to 375°F (190°C). Add sweet potato cubes only (no oil or glaze yet) to the basket. Air fry for 6-7 minutes, shaking once halfway through. This gives them a head start without overcooking the more delicate vegetables.
STEP 3: Prepare glaze
While the sweet potatoes are cooking, whisk together avocado oil, honey, balsamic vinegar, garlic powder, salt, and pepper in a small bowl. Optional add-ins: smoked paprika, or dried herbs like Italian seasoning, rosemary, or thyme.
STEP 4: Toss veggies with glaze
Once sweet potatoes are pre-cooked, place them into a large mixing bowl together with the remaining vegetables. Pour the glaze over everything and toss well to coat all pieces.
STEP 5: Air fry
Return the glazed vegetable mix to the air fryer basket and air fry at 375°F (190°C) for 12–15 minutes, shaking the basket halfway through. The veggies should be fork-tender.
STEP 6: Serve!
Serve warm, straight out of the air fryer. Optionally, drizzle with extra balsamic glaze or sprinkle with fresh herbs like dill, parsley, or cilantro.
Air Fryer Roasted Vegetable Tips & Tricks
- Chop all vegetables into similar sizes so they cook at the same rate.
- Always preheat your air fryer! Starting with a hot basket helps the vegetables crisp up faster and prevents sogginess.
- Make sure to air fry in a single layer (work in batches if needed). Overcrowding traps steam and leads to soft vegetables instead of that golden roasted texture.
- Shake the basket or toss the veggies half way through cooking to ensure even browning and to prevent sticking.
Frequently Asked Questions
Sweet potatoes may not turn out crispy if they’re cut too thick, overcrowded in the basket, or are not dried properly before cooking. To get that perfect crisp, make sure to cut them into small, even cubes, pat them dry, and toss with a light glaze like the honey balsamic we use in the recipe. Always preheat your air fryer and avoid overcrowding so the hot air can circulate evenly. For extra crispiness, finish the last few minutes at a higher temperature.
Definitely add dry spices before roasting your vegetables. Toss them with oil or the glaze along with your spices to help the seasoning stick and infuse the veggies.
The difference comes down to temperature and texture. Air frying typically uses higher heat (around 375–400°F) to create a crisp exterior. Roasting can be done at slightly lower temperatures and focuses more on caramelizing and softening the inside, similar to oven roasting. In most air fryers, the functions are interchangeable, so it really comes down to how crispy or tender you want your veggies.
What to Serve with Air Fryer Roasted Vegetables
Serve the veggies straight out of the air fryer! They're great with a seafood dish such as this Sautéed Seafood Medley or this Baked Cod with Mushroom Sauce in Parchment Paper. Or, they pair beautifully with a meat dish like these Stir-Fried Chicken Thighs. If you're looking to serve something with a wow factor, you should definitely try these Chili-Filled Meatballs with Creamy Butternut Squash Sauce!
Leftovers & Reheating
Store leftover roasted vegetables in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to revive crispiness.
Other air fryer recipes
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Recipe
Air Fryer Roasted Vegetables with Sweet Potatoes and Shallots
Equipment
- Small mixing bowl for the glaze
Ingredients
- 1 medium sweet potato skin scrubbed
- 8 Brussels sprouts
- 1 large zucchini
- 8 shallots
- ¼ head medium cauliflower
- 2 tablespoons avocado oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon garlic powder or crushed garlic
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Wash and thoroughly dry all vegetables. Scrub sweet potatoes and cut into ½-inch cubes for faster, even cooking. Trim the root and stem ends off the shallots. Depending on size, either keep them whole or cut them in half (larger ones should be halved for even roasting). Trim Brussels sprouts and halve them. Slice zucchini into thick half-moons. Break cauliflower into bite-sized florets, slightly larger than the other vegetables to prevent overcooking.1 medium sweet potato, 8 Brussels sprouts, 1 large zucchini, 8 shallots, ¼ head medium cauliflower
- Preheat your air fryer to 375°F (190°C). Add sweet potato cubes only (no oil or glaze yet) to the basket. Air fry for 6-7 minutes, shaking once halfway through. This gives them a head start without overcooking the more delicate vegetables.
- While the sweet potatoes are cooking, whisk together avocado oil, balsamic vinegar, honey, garlic powder, salt, and pepper in a small bowl. Optional add-ins: smoked paprika, or dried herbs like Italian seasoning, rosemary, or thyme.2 tablespoons avocado oil, 1 tablespoon balsamic vinegar, 2 teaspoons honey, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
- Once sweet potatoes are pre-cooked, place them into a large mixing bowl together with the remaining vegetables. Pour the glaze over everything and toss well to coat all pieces evenly.
- Return the glazed vegetable mix to the air fryer basket and air fry at 375°F (190°C) for 12–15 minutes, shaking the basket halfway through. The veggies should be fork-tender.
- Serve warm, straight out of the air fryer. Optionally, drizzle with extra balsamic glaze or sprinkle with fresh herbs like dill, parsley, or cilantro.
Notes
- Chop all vegetables into similar sizes so they cook at the same rate.
- Always preheat your air fryer! Starting with a hot basket helps the vegetables crisp up faster and prevents sogginess.
- Make sure to air fry in a single layer (work in batches if needed). Overcrowding traps steam and leads to soft vegetables instead of that golden roasted texture.
- Shake the basket or toss the veggies half way through cooking to ensure even browning and to prevent sticking.
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