An appliance does not earn countertop space simply by churning out snacks resembling a late-night delivery order. I was curious about the best and highest use of my air fryer, and determined that the true benefit has nothing to do with frying.
An air fryer heats up to 400 degrees in just five minutes, then cooks by circulating hot air even faster than a convection oven. This means that any vegetable you can roast on a sheet pan joins your table in mere minutes when you switch to an air fryer. And that, friends, is a weeknight game changer.
Broccoli, cauliflower, Brussels sprouts and beets, all seasoned simply with a drizzle of canola oil and a pinch of salt, reach roasted perfection after 12 minutes at 400 degrees. Any squash can be prepared the same way in just 10 minutes. My family’s current obsession is pumpkin; the flesh is sweeter and more flavorful than yellow squash, and air-fried pumpkin seeds are a protein-filled treat.
You can even roast garlic in the air fryer. Prepare your garlic head as usual: remove the top, drizzle with olive oil, and wrap it tightly in aluminum foil. After 40 minutes at 380 degrees, your garlic will be creamy and delicious, and you’ve saved at least a half-hour of preheat and cook time in a conventional oven.
Do you have to own an air fryer? Absolutely not. But if you already do, using it to put more vegetables on the table quickly and easily is the difference between a one-use gadget and an essential kitchen tool.
Kellie Hynes
Kellie Hynes
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