Description
Discover six simple and delicious air fryer side dishes to elevate your meals. From crispy veggies to savory potatoes, learn easy recipes here!
Ingredients
- 1 ½ lbs (680 g) baby potatoes – yellow or red potatoes
- ¼ cup (60 ml) grated Parmesan cheese – optional but tastes great!
- 3 Tbsp (45 ml) olive oil
- ½ tsp (2.5 ml) garlic powder
- ½ tsp (2.5 ml) onion powder
- ½ tsp (2.5 ml) dried thyme
- ½ tsp (2.5 ml) dried parsley
- ½ tsp (2.5 ml) salt
- ¼ tsp (1.25 ml) ground black pepper
- 1 lb (454 g) carrots – peeled and chopped into similar size pieces
- 2 Tbsp (30 ml) olive oil
- 2 Tbsp (30 ml) grated Parmesan cheese – optional but delicious
- ½ tsp (2.5 ml) garlic powder
- ½ tsp (2.5 ml) salt
- ¼ tsp (1.25 ml) ground black pepper
- 12 oz (340 g) small broccoli florets – fresh or frozen broccoli will work
- 3 Tbsp (45 ml) olive oil – or vegetable oil
- 2 Tbsp (30 ml) grated Parmesan cheese – optional but adds flavor and crispy bits!
- ½ Tbsp (7.5 ml) garlic powder
- ½ tsp (2.5 ml) salt
- ¼ tsp (1.25 ml) ground black pepper
- 1/2 freshly squeezed lemon – drizzled over cooked broccoli
- 4 medium russet potatoes – washed and dried with a towel
- 1 Tbsp (15 ml) olive oil – or vegetable oil
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) ground black pepper
- 1 lb (454 g) Brussels sprouts – washed – stems removed and sliced in half
- 3 Tbsp (45 ml) olive oil – or vegetable oil
- 1 tsp (5 ml) garlic powder
- ½ tsp (2.5 ml) onion powder
- ½ tsp (2.5 ml) ground black pepper – to taste
- ¼ tsp (1.25 ml) salt
- 3 Tbsp (45 ml) grated Parmesan cheese
- 32 oz (907 g) cauliflower florets
- 2 Tbsp (30 ml) olive oil
- ½ tsp (2.5 ml) garlic powder
- ½ tsp (2.5 ml) onion powder
- ½ tsp (2.5 ml) paprika
- ½ tsp (2.5 ml) salt
- ¼ tsp (1.25 ml) ground black pepper
- 1 lb (454 g) green beans
- 3 Tbsp (45 ml) olive oil – or vegetable oil
- 2 Tbsp (30 ml) grated Parmesan cheese – this is optional
- ½ tsp (2.5 ml) garlic powder
- ½ tsp (2.5 ml) onion powder
- ½ tsp (2.5 ml) ground black pepper
- ¼ tsp (1.25 ml) salt
- 2 medium zucchini – cut into 1/4 inch slices (about 3-31/2 cups (3720 ml))
- 2 Tbsp (30 ml) olive oil
- 1 tsp (5 ml) chili powder
- ½ tsp (2.5 ml) garlic powder
- ½ tsp (2.5 ml) salt
- ½ tsp (2.5 ml) ground black pepper
- ¼ cup (60 ml) grated Parmesan cheese
Instructions
- Clean and cut the 1 ½ lbs of baby potatoes in half. No need to remove the skin. Place them in a sizable bowl.
- Incorporate the ¼ cup of grated parmesan, 3 Tbsp of olive oil, ½ tsp of garlic powder, ½ tsp of onion powder, ½ tsp of dried thyme, ½ tsp of dried parsley, ½ tsp of salt, and ¼ tsp of ground black pepper.
- Mix the potatoes thoroughly to ensure even distribution of the seasonings.
- Set the air fryer to preheat at 400°F for a couple of minutes.
- Arrange the potatoes in a single layer. Cook for 15-18 minutes, stirring them halfway through.
- Continue cooking until the edges are golden and crispy, and the potatoes are soft when pierced with a fork.
- Start the air fryer at 390°F for two minutes.
- Rinse, peel, and chop the carrots into uniform sizes. Place them in a large bowl.
- Add 2 Tbsp of olive oil, 2 Tbsp of grated parmesan cheese, ½ tsp of garlic powder, ½ tsp of salt, and ¼ tsp of ground black pepper. Stir the carrots well to coat them evenly with the spices.
- Put them in the air fryer and cook for 16-18 minutes at 390°F, shaking them halfway.
- The carrots are done when tender with a fork, with crispy charred edges.
- For the broccoli, cut into uniform florets, rinse, and dry thoroughly. If using frozen broccoli, defrost before seasoning.
- Combine 12 oz of broccoli florets with 3 Tbsp of olive oil, 2 Tbsp of grated parmesan cheese, ½ Tbsp of garlic powder, ½ tsp of salt, and ¼ tsp of black pepper in a bowl. Mix until well-coated.
- Heat the air fryer to 320°F for two minutes. Once ready, place the broccoli in a single layer. Cook for 8 minutes. Check with a fork for crisp-tender texture. If needed, cook 1-2 more minutes until fork-tender yet firm.
- Raise the temperature to 400°F. Toss the broccoli in the fryer basket. Cook for an additional 2-4 minutes until the edges are as crispy as desired. (Watch it closely to avoid burning!)
- Transfer the broccoli to a dish and sprinkle with fresh lemon juice. Serve promptly.
- Warm the air fryer to 375°F for five minutes.
- Poke each russet potato several times with a fork. Drizzle olive oil over the surface and generously season with salt and pepper.
- Arrange the potatoes in a single layer in the fryer basket. Cook at 375°F for 35 minutes, turning them with tongs halfway through. They are ready when soft to the fork.
- Using tongs or oven mitts, move the potatoes to a plate. Allow them to cool slightly for handling. Slice them open and fluff with a fork. Add preferred toppings and serve.
- Rinse and halve the Brussels sprouts. Pat them dry with a towel.
- Place the Brussels sprouts in a bowl with 3 Tbsp of olive oil, 1 tsp of garlic powder, 1 tsp of onion powder, ¼ tsp of salt, ½ tsp of ground black pepper, and 2 Tbsp of grated parmesan cheese. Stir until evenly coated.
- Set the air fryer to 325°F for two minutes. Cook the Brussels sprouts for 7-10 minutes until fork-tender. Increase the heat to 350°F and cook for an extra 2-4 minutes for a crispy exterior.
- Remove the cauliflower stem and chop into bite-sized pieces. Rinse and dry the cauliflower thoroughly. Place in a large bowl.
- Add 2 Tbsp of olive oil, ½ tsp of garlic powder, ½ tsp of onion powder, ½ tsp of paprika, ½ tsp of salt, and ¼ tsp of ground black pepper. Mix until everything is evenly coated.
- Preheat the air fryer to 380°F for two minutes. Arrange the cauliflower in a single layer. Cook for 7-10 minutes, flipping halfway. Check for doneness with a fork.
- Wash the green beans and trim the ends if needed.
- Place the green beans in a bowl. Drizzle 3 Tbsp of olive oil over them. Add 2 Tbsp of grated parmesan cheese (optional), ½ tsp of garlic powder, ½ tsp of onion powder, ½ tsp of ground black pepper, and ¼ tsp of salt.
- Mix the green beans with the seasonings until thoroughly coated.
- Preheat the air fryer to 350°F for two minutes.
- Place the green beans in the fryer. Use a spatula to scrape all the oil, parmesan, and spices from the bowl. Spread them in an even layer.
- Cook for 14 minutes, shaking the basket halfway. The edges will become golden and the parmesan will crisp.
- Cut the zucchini into sticks or bite-sized pieces. No peeling necessary. Place in a large bowl.
- Add 2 Tbsp of olive oil, ¼ cup of grated parmesan cheese (optional), 1 tsp of chili powder, ½ tsp of garlic powder, ½ tsp of salt, and ½ tsp of ground black pepper. Stir until well-coated.
- Preheat the air fryer to 375°F for two minutes. Arrange the zucchini in a single layer. Cook for 6-8 minutes, until tender when pierced with a fork.
Notes
- Try using red potatoes instead of yellow for a different flavor and texture in the roasted baby potatoes.
- Feel free to skip the optional grated Parmesan cheese to cut back on calories in the roasted baby potatoes and carrots.
- Ensure a nice char on Brussels sprouts by patting them dry before seasoning and cooking in the air fryer.