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Directions
Suggested Temperature: 400ºF
Suggested Time: 15 min
Wash and dry all the vegetables thoroughly. In a small bowl,
combine the carrot cubes with 2 tsp of the olive oil and toss well
to combine.
Place the carrots in the Basket of the Air Fryer.
Set the temperature to 400ºF and the Timer to 15 minutes.
While the carrots cook, place the zucchini and yellow squash
pieces in a medium bowl. Drizzle with the remaining 1 tsp of
olive oil, and season with the salt and pepper.
Toss well to coat the vegetables evenly. Once the Timer goes off,
add the zucchini and yellow squash to the Basket of the Air Fryer
along with the carrots.
Set the Timer for 20 minutes and cook the vegetables,
tossing two or three times throughout the cooking process to
ensure even browning. When the Timer goes off, remove the
vegetables from the Air Fryer and toss with the tarragon.
Serve warm.
Ingredients
pound carrots, peeled
and cut into 1-inch cubes
3 tsp olive oil
1 lb zucchini, stem and root
ends trimmed, and cut into
¾-inch half moons
1 lb yellow squash, stem
and root ends trimmed, and
cut into ¾-inch half moons
1 tsp kosher salt
tsp ground white pepper
1 tbsp tarragon leaves,
roughly chopped
Air Fryer Vegetables
Directions
Suggested Temperature: 400ºF
Suggested Time: 15 min
Set the temperature of your Air Fryer to 400ºF. In a bowl, mix the
cabbage, carrots, onions, soy sauce, and sesame seeds together.
Lay out 1 wonton wrapper and spoon some of the mixture onto
the wrapper.
Whisk the egg then using a basting brush, brush the outside of
the wrapper with the egg to help hold it together. Fold the sides
in a then roll the wonton up.
Repeat until you have used up all the vegetable mixture. Brush
the spring rolls with a little olive oil and place in the Basket of
the Air Fryer. Cook the spring rolls in a single layer in batches.
Ingredients
8 wonton wrappers
1 cup sliced cabbage
¼ cup grated carrots
¼ cup green onion, chopped
1 tbsp soy sauce
2 tbsp sesame seeds
¼ cup water
2 tbsp olive oil
1 egg
Air Fryer Spring Rolls
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