Air Fryer Roasted Vegetables with Sweet Potatoes and Shallots
Looking for a quick, healthy side dish that’s bursting with flavor? These Air Fryer Roasted Vegetables with Sweet Potatoes and Shallots are perfectly crispy and caramelized. We use a colorful mix of Brussels sprouts, zucchini, cauliflower, sweet potatoes, and shallots and crisp them in a light honey balsamic glaze.
Servings: 4
Calories: 203kcal
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.
Nutrition
Calories: 203kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 356mg | Potassium: 842mg | Fiber: 6g | Sugar: 13g | Vitamin A: 8467IU | Vitamin C: 69mg | Calcium: 75mg | Iron: 2mg