Buzz
Roasted vegetables are a hero on my Thanksgiving table. Proper seasoning is key to avoid a bland taste, but the timing of seasoning makes all the difference between juicy and charred veggies. Here’s my method for air frying vegetables quickly without burning the seasonings.
Air fry your vegetables to perfection
The first time I hosted Thanksgiving, I didn’t have an air fryer. (I cringe just thinking about it.) Roasting Brussels sprouts, sweet potatoes, chickpeas, or squash took forever and took up most of my oven space. Once I added the compact convection oven to my kitchen, my Thanksgiving cooking experience improved drastically, and I wouldn’t dream of hosting the big meal without it.
The high-speed air fryer winds can cut your cooking time by 20 to 30 minutes compared to the old methods we used to rely on. This is a lifesaver for hosts juggling multiple dishes, but the powerful hot air doesn't treat seasonings as kindly. While dry herbs and powdered spices can handle the gentler heat of a conventional oven, they can get scorched in the air fryer (even if they’re coated with oil), leaving a bitter taste.
Cook first, season later
To avoid a disappointing result, I keep the vegetable prep simple before it goes into the air fryer—a quick toss with enough oil and salt to coat. That’s all. Oil helps heat circulate evenly, while salt draws out moisture and enhances flavor. These small steps lead to faster, more even cooking. And don’t worry, salt won’t burn.
Air fry the vegetable until it's done, then toss it with dressing afterward, right before serving. Depending on your preference, this could be a light drizzle of lemon juice, zest, and extra virgin olive oil, or a flavorful tahini vinaigrette.
Bloom seasonings separately for roasted vegetables
Moisture and heat from cooking usually work together to bring out the flavors of dry spices. If you typically season your oven-roasted potatoes or crispy Brussels sprouts with powders like cumin, cayenne, and garlic, you might miss this effect when using the air fryer. But we won’t let that happen. To get the most out of your flavors, I recommend blooming your herbs and spices separately in a small pot on the stove while your veggies crisp up in the air fryer.
To do this, add a tablespoon or so of olive oil or butter to a pot (enough to coat the amount of vegetables you’re roasting). Stir in your dry spices and warm it over low heat for about two minutes. The spices will become aromatic when they’re ready, so you can turn off the heat and wait until your vegetables are done. This method of blooming and activating flavors also works wonderfully with fresh herbs and gives a refined touch to your Thanksgiving spread.
