Unattributed practical note
Air-Fryer Broccoli and Mixed Vegetables
Mixed Vegetables (vegetarian) · 空气炸锅西兰花杂蔬
Vegetarian. Broccoli florets and whatever else is left in the crisper drawer, cooked hot enough to brown at the edges instead of going soft and grey. Under 15 minutes, and one bowl to wash.
Ingredients
- 300 g, about one head Broccoli, cut into small floretsFrozen florets work: add 3 minutes and do not thaw them first.
- 200 g in total Capsicum, red onion or zucchini, cut into 2 cm piecesAny firm vegetable of a similar size. Keep the pieces as big as the florets so everything finishes together.
- 1 tablespoon Olive oil
- 1 teaspoon in total Salt, pepper and garlic powder
- optional Grated hard cheese or a squeeze of lemon, to finishFor a vegetarian kitchen, buy a hard cheese whose label says it is made without animal rennet, or use the lemon instead.
Yield: A side for two, or a lunch bowl for one with rice or noodles. About 15 minutes in total.
Method
- Toss the broccoli and the other vegetables with the oil and the seasoning in a bowl until every piece is lightly coated. Dry patches are what scorch.
- Set the air fryer to 190°C, preheating only if your appliance manual requires it.
- Tip the vegetables into the basket in as close to a single layer as you can manage. A crowded basket steams broccoli instead of browning it, and two quick batches beat one slow one.
- Cook for 8 to 10 minutes, shaking the basket at about 5 minutes. They are ready when the thickest stems give under a fork and the floret tips have browned. Vegetables have no temperature to reach, so this is a texture judgement — a few dark tips are flavour, an evenly black floret is not.
- Finish with the cheese or the lemon off the heat. The bowl is the only extra washing-up, and the basket wipes clean while it is still warm.
Safety caveats
- Vegetables have no safety threshold to hit. This is a texture and browning judgement, not a food-safety one.
- Light, dry pieces can be picked up by the fan on some models and blown against the element. Coating everything in oil and keeping the basket no more than loosely full is what prevents it.
- The basket and drawer stay hot well after the machine stops. Set them down on a heatproof surface, not on a bench or a chopping board.
- These are practical notes. Nothing here has been kitchen-tested by this project or given a professional food-safety review.
Safety review state: not-reviewed
Provenance, version and rights
- Item ID
wr-airfryer-broccoli-mixed-veg- Collection
world-recipes- Record class
practical-note— not publication-ready- Region label basis
editorial-facet— a presentation facet, not an attribution claim- Sources
No sources recorded. No outside source, and none is missing. This text was written directly for this repository as original practical notes, so the empty source list is the honest state rather than an unfinished citation slot. Quantities suit a small household batch in a domestic air fryer and have not been checked in a test kitchen.
- Source state
none-authored-here- Reviewed
- 2026-09-16
- Record version
1.0.0- Content licence
- Original practical notes authored for this repository; reusable under the repository's own terms once the owner sets them. No outside text, photograph or recipe page is reproduced. (review state
not-reviewed) - Image rights
no-images-in-record— 0 image(s) in record- Translation
- original language of this record
Change history
- v1.0.0 2026-09-16
Record written as part of the Quick Air-Fryer section: seven original practical notes for a small air fryer and an ordinary supermarket shop.
Supersedes: nothing — initial entry