Can You Put Frozen Vegetables in the Air Fryer Here Is How

Yes, you can absolutely cook frozen vegetables in the air fryer—it’s one of the easiest, healthiest ways to get crispy, flavorful results without thawing. Just toss them straight from the freezer with a little oil and seasoning, then air fry at 380–400°F for 10–15 minutes, shaking the basket halfway through for even cooking. No preheating or defrosting needed—perfect for quick, nutritious meals.

Key Takeaways

• Yes, you can air fry frozen veggies—no thawing needed for crispy results.
• Preheat the air fryer to ensure even cooking and optimal texture.
• Use minimal oil—a light spray enhances crispiness without sogginess.
• Cook in small batches to avoid overcrowding and promote air circulation.
• Shake the basket halfway through for uniform browning and crispness.
• Adjust time and temperature based on veggie type and air fryer model.

Can You Put Frozen Vegetables in the Air Fryer? Here’s How

Let’s be real: life gets busy, and cooking fresh veggies every night? Not always realistic. I remember one evening, standing in my kitchen at 7:30 PM, staring into the fridge, hoping for a miracle. All I found was a sad head of lettuce and a bag of frozen broccoli. I’d just gotten my air fryer and was still learning its quirks. I wondered, “Can I even put frozen vegetables in the air fryer?” After a few trial-and-error batches, I realized not only could I, but I should. The result? Crisp, flavorful, almost roasted veggies in half the time of the oven—and no thawing required.

This question—can you put frozen vegetables in the air fryer—is one of the most common I get from friends and family. And it makes sense. Air fryers have taken kitchens by storm, promising crispy textures without the oil. But frozen veggies? They’re often seen as the “lazy” option, the backup plan. Yet, when used right, they can be just as delicious—and way more convenient. In this post, I’ll walk you through everything you need to know: from how to cook them perfectly, to which veggies work best, to tips that’ll save you time and frustration. Whether you’re meal prepping, feeding a family, or just trying to eat healthier on a tight schedule, this guide has you covered.

Why Frozen Vegetables Work So Well in the Air Fryer

It might sound counterintuitive—frozen veggies, which are often mushy when microwaved, turning out crisp and delicious in an air fryer. But there’s real science behind it. The air fryer uses rapid hot air circulation (convection) to cook food quickly, creating a Maillard reaction—the same browning process that makes roasted vegetables taste so good. And frozen veggies, surprisingly, are ideal candidates.

They’re Flash-Frozen at Peak Freshness

Most frozen vegetables are blanched and flash-frozen within hours of being picked. That means they’re often more nutritious than “fresh” veggies that have traveled for days. The freezing process locks in vitamins, especially heat-sensitive ones like vitamin C and folate. So, you’re not sacrificing nutrition—you might actually be gaining it.

No Thawing Needed (And It’s Better This Way)

Here’s a pro tip: don’t thaw your frozen vegetables before air frying. Thawing releases excess moisture, which can make your veggies soggy. The air fryer works best when it can evaporate surface moisture quickly. When you add frozen veggies directly to the basket, the intense heat hits the outer layer, creating a slight crust while the inside steams gently. This combo gives you that perfect balance of crisp edges and tender centers.

Less Prep, More Time Saved

No washing, chopping, or peeling. Just open the bag, pour into the basket, season, and go. I use this method for weeknight dinners, meal prep, and even quick snacks. For example, I’ll toss frozen green beans with a bit of garlic powder, onion powder, and a splash of olive oil. In 12 minutes, I have a side dish that tastes like it took 30 minutes to roast. That’s the magic of the air fryer.

Real-life example: Last week, I hosted a last-minute dinner. I had frozen corn, carrots, and peas. I dumped them in the air fryer, added a teaspoon of smoked paprika, a pinch of salt, and a light drizzle of oil. 14 minutes later, I served a colorful, slightly caramelized veggie medley that got compliments from everyone—even the picky eaters.

How to Cook Frozen Vegetables in the Air Fryer (Step-by-Step Guide)

Now that you know it works, let’s get into the nitty-gritty. Cooking frozen veggies in the air fryer isn’t just “dump and go.” A few small tweaks make all the difference in texture, flavor, and consistency.

Step 1: Preheat Your Air Fryer (Optional but Recommended)

Most air fryers don’t require preheating, but for frozen vegetables, I highly recommend it. Preheating for 3–5 minutes at 375°F (190°C) ensures the veggies start cooking immediately, reducing steam buildup. This leads to better browning and less mushiness. If you skip preheating, add 2–3 minutes to your total cook time.

Step 2: Don’t Overcrowd the Basket

This is a golden rule. If you pile too many veggies in, they’ll steam instead of crisp. Aim for a single layer—about 2–3 cups max for a standard 5-quart air fryer. If you’re cooking a larger batch, cook in two rounds. I learned this the hard way when I tried to cook 5 cups of mixed veggies at once. The result? A soggy, uneven mess. Now, I stick to smaller batches and shake the basket halfway through.

Step 3: Season and Oil Lightly

Frozen veggies are already partially cooked, so they don’t need a lot of oil. A light spray or 1–2 teaspoons of olive oil, avocado oil, or even sesame oil is enough. Too much oil can cause smoke or make the basket greasy. For seasoning, I use:

• Kosher salt and black pepper (always)
• Garlic powder or fresh minced garlic
• Onion powder or smoked paprika
• Dried herbs (thyme, rosemary, oregano)
• A splash of soy sauce or balsamic vinegar for umami

Pro tip: Add seasonings after cooking if you’re worried about burning (especially garlic). I usually season before, but toss in fresh herbs or lemon zest at the end for brightness.

Step 4: Cook at the Right Temperature and Time

Most frozen veggies do best at 375°F (190°C). Cook for 10–14 minutes, shaking the basket every 5 minutes. This ensures even cooking and prevents sticking. If your veggies are still icy in the center, add 2–3 more minutes. But don’t go over 18 minutes unless you’re cooking dense veggies like potatoes or Brussels sprouts.

Step 5: Check for Doneness

Perfectly air-fried veggies should be tender on the inside, with slightly crispy edges. They shouldn’t be mushy or dry. If they’re still icy, give them another 2 minutes. If they’re browning too fast, reduce the temperature to 350°F and continue.

Example: Frozen broccoli: 12 minutes at 375°F, shake at 5 and 10 minutes. Result? Crispy florets with a bright green color and no sogginess.

Best and Worst Frozen Vegetables for the Air Fryer

Not all frozen veggies behave the same in the air fryer. Some crisp up beautifully, while others can turn into mush or burn easily. Here’s a breakdown of what works and what to avoid—or at least modify.

Best Veggies for Crispy, Flavorful Results

• Broccoli: One of the best. Florets crisp up at the edges, stay tender inside. Great with garlic and lemon.
• Brussels Sprouts: Halved or quartered, they caramelize beautifully. Add balsamic glaze at the end.
• Green Beans: Crisp-tender, never soggy. Try with almonds and soy sauce for a stir-fry vibe.
• Corn (on the cob or kernels): Sweet, slightly charred. Perfect for tacos or salads.
• Carrots (diced or sliced): Soft but not mushy. Add cumin and honey for a sweet-spicy kick.
• Asparagus: Thin spears cook quickly. Season with parmesan and cracked pepper.

Veggies That Need Extra Care

• Mixed Vegetables (peas, carrots, corn, green beans): These are fine, but peas tend to dry out. I add a splash of water to the basket or cover lightly with foil for the first 5 minutes to steam them gently.
• Cauliflower: Dense, so it needs more time. Cut into small florets or buy pre-cut. Cook at 380°F for 15–18 minutes.
• Zucchini or Summer Squash: High water content. These are tricky—best if you pat them dry after a quick microwave (1 minute) to remove excess moisture, then air fry at 375°F for 10 minutes.
• Potatoes (diced or wedges): Not technically a vegetable in the same category, but frozen potato products (like tater tots or hash browns) work great. For diced potatoes, pre-soak in cold water for 10 minutes to remove starch, then air fry at 400°F for 15–20 minutes.

Veggies to Avoid (or Use Sparingly)

• Frozen spinach: Too delicate. It burns or turns into a dry clump. Better suited for steaming or sautéing.
• Frozen peas (alone): They dry out quickly. If you want peas, mix them with other veggies or add a small amount of water to the basket.
• Frozen mushrooms: They release a lot of water and can steam rather than crisp. If you must, cook at a lower temp (350°F) and extend time slightly.

Personal tip: I keep a few “go-to” bags in my freezer: broccoli, green beans, and a mixed veggie blend with carrots and corn. They’re versatile, cook well, and pair with almost any protein.

Common Mistakes (And How to Fix Them)

Even experienced air fryer users make mistakes with frozen veggies. I’ve been there—burnt edges, soggy centers, uneven cooking. Here are the most common pitfalls and how to avoid them.

Overcrowding the Basket

This is the #1 mistake. When veggies are piled high, they steam instead of crisp. The fix? Cook in batches. I use a large mixing bowl to hold the first batch while the second cooks. Or, if I’m in a rush, I cook 1.5 cups at a time and accept slightly longer prep.

Skipping the Shake

Air fryers circulate air from the top, so the bottom veggies get more direct heat. Without shaking, some will burn while others stay frozen. Shake the basket every 4–5 minutes. I use silicone-tipped tongs to toss gently and avoid scratching the non-stick coating.

Using Too Much Oil

Oil helps with browning, but too much can smoke or create a greasy texture. A light spray or 1 tsp per 2 cups is enough. I use a refillable oil spray bottle for even coverage. Avoid pouring oil directly—it can pool at the bottom.

Wrong Temperature Settings

Too high (above 400°F), and the outside burns before the inside cooks. Too low (below 350°F), and you get steamed veggies. Stick to 375°F for most veggies. For denser ones like cauliflower or potatoes, go up to 380–400°F.

Ignoring the “Steam Factor”

Frozen veggies release moisture as they cook. This can create steam, which softens the texture. To combat this, don’t cover the basket. Some models have lids—leave them off. Also, don’t add extra water unless the recipe specifically calls for it (like with mixed veggies).

Real story: I once tried to air fry frozen corn kernels at 400°F without shaking. The result? A layer of charred kernels on the bottom and icy ones on top. Now, I set a timer for 5-minute intervals and shake religiously.

Flavor Boosters and Recipe Ideas

Frozen veggies don’t have to be boring. With the right seasonings and pairings, they can elevate any meal. Here are my favorite ways to make them exciting.

Simple Seasoning Blends

• Italian Style: Olive oil, garlic powder, dried oregano, salt, pepper, parmesan (added at the end)
• Smoky BBQ: Smoked paprika, onion powder, garlic, a splash of liquid smoke, and a light drizzle of honey
• Asian-Inspired: Soy sauce, sesame oil, ginger, garlic, red pepper flakes, topped with sesame seeds
• Herb & Lemon: Lemon zest, lemon juice, fresh thyme, salt, pepper, and a touch of olive oil
• Mexican Fiesta: Cumin, chili powder, garlic, salt, lime juice, and a sprinkle of cotija cheese

Creative Meal Ideas

• Air Fryer Veggie Bowl: Cook frozen broccoli, carrots, and green beans. Top with quinoa, avocado, and a tahini dressing.
• Loaded “Fries”: Use frozen diced potatoes or sweet potatoes. Season with paprika, salt, and garlic. Top with cheese, green onions, and sour cream.
• Veggie Quesadilla Filling: Mix air-fried corn, bell peppers, and onions with black beans and cheese. Stuff into tortillas and air fry 3 minutes per side.
• Stir-Fry Base: Air fry frozen mixed veggies, then toss with cooked tofu or chicken and your favorite stir-fry sauce. Serve over rice or noodles.
• Snack-Time Roasted Veggies: Toss air-fried green beans with parmesan and red pepper flakes. Eat as a crunchy, healthy snack.

Bonus tip: Make a “flavor station” in your pantry. Keep small jars of your favorite seasoning blends so you can grab and go. I have a “roasted veggie mix” with garlic, onion, oregano, and salt—perfect for frozen or fresh veggies.

Air Fryer Frozen Veggie Cooking Time & Temperature Guide (Data Table)

Vegetable	Temperature (°F)	Cook Time (Minutes)	Tips
Broccoli	375	12–14	Shake every 5 minutes. Add lemon zest at end.
Green Beans	375	10–12	Lightly oil. Season with garlic and almonds.
Brussels Sprouts	375	14–16	Cut in half. Add balsamic glaze after cooking.
Corn (kernels)	375	10–12	Mix with butter and chili powder for Mexican corn.
Carrots (diced)	375	12–14	Add honey and cumin for sweetness.
Mixed Vegetables	375	12–15	Add 1 tsp water to basket to prevent drying.
Asparagus	375	8–10	Light oil. Finish with parmesan and lemon.
Cauliflower	380	15–18	Cut small. Add curry powder for Indian flavor.
Potatoes (diced)	400	16–20	Pre-soak in water 10 mins. Season with rosemary.

Note: Always shake the basket halfway through. Adjust time based on your air fryer model and desired crispness. Smaller batches cook faster and more evenly.

Final Thoughts: Yes, You Can—And You Should!

So, can you put frozen vegetables in the air fryer? Absolutely yes—and you’re missing out if you don’t. It’s one of the easiest, fastest, and most delicious ways to eat your veggies. No more soggy microwave meals. No more hours of roasting. Just crisp, flavorful, nutritious sides or main components in under 15 minutes.

I’ve used this method for years, and it’s transformed how I cook. On busy nights, I reach for frozen veggies without guilt. They’re not a compromise—they’re a smart, healthy choice. And with the air fryer, they taste better than many fresh-cooked versions I’ve made in the oven.

Remember: no thawing, no overcrowding, a little oil, and a good shake. Season boldly, experiment with flavors, and don’t be afraid to mix and match. Whether you’re feeding a family, meal prepping, or just trying to eat more plants, frozen veggies in the air fryer are a game-changer. So grab that bag from the freezer, fire up your air fryer, and enjoy the crisp, golden goodness. Your taste buds—and your schedule—will thank you.

Frequently Asked Questions

Can you put frozen vegetables in the air fryer without thawing them first?

Yes, you can cook frozen vegetables in the air fryer directly without thawing. In fact, skipping the thawing step helps preserve their texture and speeds up the cooking process.

How do you cook frozen vegetables in the air fryer for the best results?

For crispy, evenly cooked frozen vegetables in the air fryer, toss them with 1–2 teaspoons of oil and seasoning, then air fry at 380°F (193°C) for 10–15 minutes, shaking the basket halfway through. Adjust time based on your air fryer model and desired crispness.

What types of frozen vegetables work best in the air fryer?

Most frozen vegetables, like broccoli, carrots, cauliflower, green beans, and mixed veggies, cook well in the air fryer. Avoid leafy greens or delicate vegetables that may overcook or dry out.

Do you need to add oil when cooking frozen vegetables in the air fryer?

Adding a small amount of oil (1–2 tsp) enhances crispiness and helps seasonings stick, but it’s optional. For a lighter option, you can skip the oil and still achieve tender results.

Can you put frozen vegetables in the air fryer with other foods?

Yes, you can cook frozen vegetables in the air fryer alongside proteins or other compatible foods. Just ensure everything is cut to similar sizes and adjust cook time for the longest-cooking item.

Why are my frozen vegetables soggy in the air fryer?

Soggy results usually stem from overcrowding the basket or excess moisture. Cook in a single layer, shake the basket during cooking, and avoid overcooking to achieve crispy, evenly roasted frozen vegetables.