Jamie Oliver Air Fryer Roast Vegetables Recipe

This easy air fryer roasted vegetable recipe is a quick way to enjoy healthy and tasty veggies. It uses simple ingredients like carrots, squash, potatoes, and a little oil. Perfect as a side dish or even on its own with your favorite dip.

Ingredients Needed:

• 4 cups of mixed Vegetables – I have used Butternut Squash 
• 4 tablespoons of Olive Oil – Vegetable oil of your choice 
• 2-3 sprigs of Rosemary – Can be replaced with any herbs
• 2-3 cloves of Garlic crushed – can be skipped
• Salt

How To Make Air Fryer Roast Vegetables Recipe?

1. Prep the vegetables: wash and rinse the butternut squash, turnip, carrots, beetroot, and potato. Chop them into small cubes or chunks, trying to keep the size even so they cook evenly.
2. Soak and dry: place the chopped vegetables in a large bowl of cold water and soak for 30 minutes. This helps remove starch and makes them crispier when roasted. Drain well and pat them dry using a clean muslin cloth or paper towels.
3. Season the mix: add the dried vegetables to a bowl. Drizzle with olive oil, toss in the crushed garlic and rosemary, then season with salt. Mix everything well until the veggies are fully coated.
4. Air fry the vegetables: preheat your air fryer to 180°C. Add the seasoned vegetables into the air fryer basket in a single layer. Cook for 15 minutes, shaking the basket halfway through to turn them.
5. Check and finish roasting: after 15 minutes, check if the vegetables are golden and tender. If needed, continue roasting in 3–5 minute intervals until cooked through and slightly crispy on the edges.

Recipe Tips:

• Soak the veggies in cold water: for 30 minutes before cooking. This helps remove extra starch and makes them roast crispier.
• Dry the vegetables well after soaking. If they’re wet, they will steam instead of roasting and won’t get that nice texture.
• Don’t overcrowd the air fryer basket or oven tray: If the veggies are piled up, they won’t roast evenly or get crispy edges.
• Use fresh rosemary or herbs: Dried herbs don’t give the same flavor. Fresh ones make a big difference in taste.
• Cut all vegetables the same size: this helps them cook evenly so you don’t end up with some too soft and others undercooked.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover air fryer roast vegetables cool down to room temperature. Then place them in an airtight container and keep them in the fridge for up to 3 days.
• Freeze: Let the vegetables cool completely, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months.
• Reheat: Set the air fryer to 160°C. Add the vegetables and reheat for 4–5 minutes until hot and crisp again.

Nutrition Facts:

• Calories: 170 kcal
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 160mg
• Potassium: 620mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 2g

Try More Jamie Oliver Recipes:

• Jamie Oliver Slow Cooker Beef Stew Recipe
• Jamie Oliver 3 Ingredient Bread Recipe

Jamie Oliver Air Fryer Roast Vegetables Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

170

kcal

This easy air fryer roasted vegetable recipe is a quick way to enjoy healthy and tasty veggies. It uses simple ingredients like carrots, squash, potatoes, and a little oil. Perfect as a side dish or even on its own with your favorite dip.

Ingredients

• 4 cups of mixed Vegetables – I have used Butternut Squash 

• 4 tablespoons of Olive Oil – Vegetable oil of your choice 

• 2-3 sprigs of Rosemary – Can be replaced with any herbs

• 2-3 cloves of Garlic crushed – can be skipped

• Salt

Directions

• Prep the vegetables: wash and rinse the butternut squash, turnip, carrots, beetroot, and potato. Chop them into small cubes or chunks, trying to keep the size even so they cook evenly.
• Soak and dry: place the chopped vegetables in a large bowl of cold water and soak for 30 minutes. This helps remove starch and makes them crispier when roasted. Drain well and pat them dry using a clean muslin cloth or paper towels.
• Season the mix: add the dried vegetables to a bowl. Drizzle with olive oil, toss in the crushed garlic and rosemary, then season with salt. Mix everything well until the veggies are fully coated.
• Air fry the vegetables: preheat your air fryer to 180°C. Add the seasoned vegetables into the air fryer basket in a single layer. Cook for 15 minutes, shaking the basket halfway through to turn them.
• Check and finish roasting: after 15 minutes, check if the vegetables are golden and tender. If needed, continue roasting in 3–5 minute intervals until cooked through and slightly crispy on the edges.

Notes

• Soak the veggies in cold water: for 30 minutes before cooking. This helps remove extra starch and makes them roast crispier.
• Dry the vegetables well after soaking. If they’re wet, they will steam instead of roasting and won’t get that nice texture.
• Don’t overcrowd the air fryer basket or oven tray: If the veggies are piled up, they won’t roast evenly or get crispy edges.
• Use fresh rosemary or herbs: Dried herbs don’t give the same flavor. Fresh ones make a big difference in taste.
• Cut all vegetables the same size: this helps them cook evenly so you don’t end up with some too soft and others undercooked.