Air fryer roasted vegetables are ready in 15 minutes and roast far more evenly than in the oven. The reason: the hot air circulates from all sides. We use the Thermomix® only for the prep: chop the vegetables, then toss with oil and seasoning. That saves us two chopping boards and a bowl. Then straight into the air fryer, one shake halfway through, and we get tender-crisp pieces with light char marks.
The best results come from vegetables with a similar water content. Peppers, courgette and red onions are ideal. Carrots take a little longer, so either place them as the first layer in the basket or cut them slightly smaller. The best pepper varieties by season are covered in our pepper seasonal guide.
Roasted Vegetables with Thermomix® and Air Fryer
Ingredients 0 / 9 ✓
- 2 piece red peppers approx. 300 g, deseeded
- 1 piece courgette approx. 200 g
- 1 piece red onion approx. 100 g, quartered
- 2 piece carrots approx. 150 g, roughly cut into pieces
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp oregano dried
- 0,5 tsp garlic powder
- 0,5 tsp pepper
Instructions 0 / 4
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1
Chop the carrots.
Roughly pre-cut the carrots and add them to the mixing bowl. Chop for 4 sec / speed 4. Transfer to a bowl.
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2
Chop the peppers and courgette.
Roughly pre-cut the peppers and courgette and add them to the mixing bowl. Chop for 3 sec / speed 4, then check. Transfer to the bowl with the carrots.
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3
Season and combine.
Add the olive oil, sea salt, oregano, garlic powder and pepper to the vegetables in the bowl. Combine well until all the pieces are evenly coated.
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4
Cook in the air fryer.
Preheat the air fryer to 180 °C. Spread the vegetables in an even layer in the basket, without stacking too high. Cook for 15 minutes. After 7 minutes, pull out the basket and shake it well. The vegetables are done when the pieces have light brown spots and a knife slides in without resistance.
How to get perfect roasted vegetables in the air fryer
Even piece size is key. We cut everything to around 3 cm. Smaller pieces burn; larger ones stay raw. The Thermomix® makes this easy with the Turbo button: short pulses until the pieces are right. Courgette and peppers usually need just 2 pulses of 1 second at speed 4. Carrots need 3 to 4 pulses. Do not go too long or the vegetables will turn to mush instead of cubes. Too much oil is the second common mistake: 2 tbsp for 600 g of vegetables is plenty.
Our tips
- More heat: Add chilli flakes directly when tossing with the olive oil. 0.5 tsp for a gentle kick, 1 tsp for a more pronounced heat.
- Add cheese: In the last 3 minutes, scatter diced feta or Parmesan over the vegetables and continue cooking until lightly golden.
- Turn it into a sauce: Put the finished roasted vegetables into the mixing bowl, blend for 20 sec / speed 8, and you have a quick pasta sauce.
- Use up leftovers: Stir cold roasted vegetables straight into couscous, quinoa, or use as a filling for wraps.
All further recipes, cooking times and combinations are in our Thermomix® and Air Fryer Guide.
Looking for the cooking time for a different dish? Our big air fryer cooking times table has the temperature and time for over 30 dishes at a glance.
