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Air Fryer Roasted Vegetables with Maple Balsamic Dressing

A simple way to elevate your traditional vegetable side dish. Easy to make and packed with flavour. These veggies go with everything!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: meal prep friendly
Servings: 6
Author: Ashlen Leonard

Ingredients

  • 4 cup broccoli roughly 1 head of broccoli
  • 4 cup bell peppers about 2 bell peppers, any colour
  • 3 cups zucchini approx. small zucchinis
  • 3 cup sweet potato peeled
  • 2 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp basil dried
  • ½ tsp oregano dried
  • ¼ tsp salt
  • ¼ tsp black pepper

Maple Balsamic Dressing

  • ¼ cup olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 clove garlic crushed
  • ½ tbsp dijon mustard
  • ¼ tsp oregano dried
  • Pinch salt and pepper each

Instructions

  • Preheat the air fryer (or convection oven) to 400℉ (either using the roasting or air fryer setting).
  • Peel and chop the sweet potato into 2” pieces and toss them into a large bowl. Drizzle 1 tablespoon of olive oil onto the potatoes and stir. Set aside.
  • Chop the broccoli, zucchini and bell peppers into bite sized (2”) pieces and add them to a separate large bowl. Drizzle 1 tablespoon of oil on the veggies and stir to make sure they are well coated. Add the seasonings: garlic powder, basil and oregano and mix again.
  • Follow the roasting instructions below, according to your cooking method. In the meantime, make the salad dressing (optional).
  • Once they are cooked, remove the vegetables from the air fryer or oven and allow to cool for 3-4 minutes before pouring the dressing on top. Serve immediately and enjoy!

Maple Balsamic Dressing

  • While the vegetables are cooking, make the dressing. Pour the ingredients into a measuring cup and whisk until combined. This recipe makes double what you need for the vegetables so store the extras in the fridge and use it whenever needed!

Air Fryer

  • Add the potatoes to the air fryer basket. Roast for about 5 minutes or until they start to soften.*
  • Then add the remaining veggies to the basket and roast everything for about 15 minutes, or until the vegetables reach your desired texture and doneness.

Oven

  • Place the potatoes on a baking sheet lined with tin foil. Put it into the oven and bake for 5 minutes.*
  • Then add the remaining veggies to the pan and roast everything for about 15 minutes, or until the vegetables reach your desired texture and doneness.

Notes

*Root vegetables, like the sweet potatoes in this recipe, take a bit longer to cook. For this reason, you can add them to the air fryer about 5 minutes before adding the other veggies to make sure they are all evenly cooked.
 

Substitutions

  • Potato
    • Instead of sweet potato, feel free to use Yukon Gold or Russet potatoes.
  • Italian seasoning
    • This blended seasoning will work just fine if you don’t have basil and oregano.
  • Vinegar
    • If you don’t have balsamic vinegar for the dressing, you can use an alternative like red wine vinegar or apple cider vinegar.
  • Honey
    • Honey is a great substitute for maple syrup in the dressing. Use equal parts to what is recommended.
  • Lemon juice
    • Add a squeeze of lemon juice to the cooked vegetables if you want an acidic flavour without making the dressing.
  • Parmesan cheese
    • Everything's better with cheese! Feel free to add a sprinkle of parmesan to the roasted veggies right before serving.

 

Dietary considerations

This recipe is already vegetarian, vegan, gluten free, dairy free and nut free. No need to make any adjustments.
However, if you choose to use honey instead of maple syrup in the dressing, this will result in a dressing that is NOT vegan.