Air Fryer Roasted Fall Vegetables

Featuring butternut squash, carrots and sweet potatoes, these Air Fryer Roasted Fall Vegetables make a superb seasonal side dish for two. These veggies are flavorful, simple to make, and perfectly roasted in the air fryer!

We could all use more simple air fryer recipes in our lives, am I right? For those times when the oven is already full, or you want to save a little time, or you just love your air fryer… give these Fall veggies a try!

This recipe is everything you love about roasted vegetables, but made in the air fryer instead of the oven. With a quick coating of olive oil and some simple spices, these Fall veggies come to life!

The combination of sweet potatoes with the more savory squash and carrots is irresistible. Even picky eaters might give these veggies a second look! This versatile recipe serves two to three as a small side dish, but you can easily prep multiple batches at a time for cooking or reheating later in the week.

What are the ingredients in these Air Fryer Roasted Fall Vegetables?

Made with only six ingredients, these roasted veggies manage to be incredibly flavorful while being oh so simple to make at the same time. Let’s chat about each ingredient and why it’s necessary:

• butternut squash – I love butternut squash for this medley, but any kind of winter squash cut into the same shape will work, including acorn squash, or delicata. As a shortcut, you can use precut squash!
• sweet potato – Look for the smallest sweet potato you can find! Even if you aren’t the biggest fan of sweet potatoes, they blend perfectly into this trio of veggies and add a yummiest touch of sweetness to the whole dish.
• carrot – Carrots are extremely delicious, affordable, and fit right into our Fall veggie blend. Cutting them at a slant gives you more surface area for even cooking.
• olive oil – For the perfect browning and subtle flavor, a bit of olive oil does the job.
• apple cider vinegar – Adding just a teaspoon of vinegar to roasting vegetables increases the flavor with a savory kick. Don’t worry, all the vinegar taste cooks away!
• dried sage – While this is a spice I use less often in my kitchen, I do love it for breakfast themed recipes (it’s great for breakfast sausage) and roasted vegetable recipes like this one.
• garlic powder – Of course we need some garlic powder for flavor! Quicker and easier than fresh in this case, and it won’t burn.
• kosher salt & fresh ground black pepper – For max flavor, you’ll need to add some fresh ground black pepper and kosher salt. It makes such a difference!!

While these are described as “Fall” vegetables, they can of course be enjoyed any time of the year! Fall is when these specific vegetables are in season, but all of them are probably available in stores year-round. During other seasons, you could swap the squash for another potato!

As for making this recipe, it’s so simple – the most time consuming part is peeling and cutting all the veggies. That’s why the pre-cut butternut squash trick can be such a time saver! I’d also suggest prepping extra raw veggies for further batches later in the week.

Start by prepping all the veggies – squash, carrot and sweet potato. Peel everything, then cut the squash and potato into an even, bite-sized dice. Peel the carrots, and cut them in slightly smaller pieces on a harsh diagonal. This gives them more surface area so that they cook evenly with the softer vegetables.

Next, whisk up the seasoning mixture in a mixing bowl. This includes the oil, vinegar, ground sage, garlic powder, salt and pepper. Add all the cut veggies to the bowl and toss until they’re well coated in oil and spices.

Preheat your air fryer to 380F if your model requires it. I don’t usually preheat my Cosori brand air fryer, but you can if you want! Dump the veggies into the basket and spread them out in an almost flat layer. It’s okay if a few pieces are overlapping!

Air fry at 380F for 20-25 minutes, tossing occasionally until all the vegetables are fork tender and golden around the edges. Serve the vegetables as a side with dinner. You can leave the cooked veggies in the air fryer to keep warm while the rest of dinner cooks!

Best tips for making air fryer roasted vegetables:

Here are my best tips for making these Air Fryer Fall Roasted Vegetables in your own kitchen:

• Cut the squash and sweet potato into consistent bite-sized pieces for even cooking.
• Be sure all the veggies are coated in oil and seasoning while tossing. Don’t be afraid to add another drizzle of olive oil if needed.
• Shake the air fryer basket a couple times while it’s cooking. This allows for more even cooking, and you get a chance to check in on the veggies as they cook.

Other Fall vegetable options:

Here are some ways to customize this recipe with different Fall veggies depending on your tastes!

• YES Beets – Diced and cut them slightly smaller than the squash and the sweet potato pieces.
• NO Parsnips – Avoid adding parsnips to this medley, as they turned out dry during testing.
• YES Pumpkin or other squash – Try acorn squash or delicata! Small diced pumpkin would work too.
• YES Red onion – But add them to the air fryer basket only during the last 10 minutes.

By the way, if you like this recipe, I think you’ll also love my Air Fryer Acorn Squash recipe!

What should you serve with these Air Fryer Roasted Fall Vegetables?

I would suggest serving these Air Fryer Roasted Fall Veggies with anything from classic steak to baked chicken and rice.

What kind of air fryer do you recommend?

The air fryer I have currently, and the one that is pictured in this post is the Cosori XL 5.8 qt Air Fryer (affiliate link!).

If you’re going to invest in an air fryer to cook things for two or more people, you should opt for a larger size like this one, in my opinion!

I previously had a slightly smaller Philips Air Fryer with a metal grate basket which I liked, but I prefer the larger Cosori model with the nonstick basket.

Air fryer vs oven roasted vegetables:

Both methods are perfectly acceptable and delicious, but here are some reasons why you might choose air fryer roasting versus oven roasting for this fall roasted vegetables recipe:

• The air fryer takes little to no time to preheat, while the oven can take 10-20 minutes to preheat depending on the oven and temperature.
• The air fryer method is more efficient when cooking 2-3 servings at a time, so it’s perfect if that’s all you need!
• The air fryer heats less space than the oven and takes less time to preheat and cook, meaning it’s a lot more energy efficient! Also great if you don’t have an oven or if your oven is broken!

How do you meal prep these Air Fryer Roasted Fall Vegetables?

Here are three make-ahead options for this recipe to help save time in the future:

1. Ingredient prep: Peel and cut all the veggies up to 3 days ahead of time.
2. Complete prep: Make the recipe as written and then store the leftovers in an airtight container in the fridge. Leftovers can be reheated or enjoyed cold in a salad.
3. Cook & extra ingredient prep: You can peel and dice enough vegetables for multiple batches to cook as needed for different meals during the week. Store cut raw veggies in a sealed container in the fridge.

Store leftover cooked Fall veggies in an airtight container in the fridge for up to 5 days.

To freeze leftover cooked roasted vegetables, arrange on a baking sheet lined with parchment paper and freeze overnight, then move to an airtight freezer safe container and freeze for up to 6 months. This helps prevent a giant frozen block.

The texture may not be exactly the same on thawing but they will still taste wonderful.

To reheat from the fridge, air fry at 350F for 5-6 minutes or until completely warmed through.

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

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Recipe developed by Rachel Phipps.