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It’s hard to beat the ease, convenience, and taste of Air Fry Broccoli. The stems are tender, the florets are caramelized and crispy, and the whole side dish is tasty. Keep it simple with garlic and lemon juice and you’ll have your new favorite vegetable side dish on the table in 10 minutes or less.
Meggan’s notes
As a classically trained chef, I am always on the hunt for quick-fix side dishes. Air Fryer Broccoli is fast, tasty, and fool-proof. You can have a delicious veggie on the table in the time it takes you to preheat the oven.
I toss the florets with fresh lemon juice and garlic powder for flavor, but honestly, AF Broccoli is good with just olive oil, salt, and pepper. No matter how you spice them, these florets are caramelized and golden brown, a healthy, easy side for any meal.
Serve this easy Air Fryer Broccoli any night of the week or at dinner parties and holidays. If you’re trying to get more veggies on your plate (aren’t we all!), this is a new recipe you absolutely must try.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Broccoli: Choose bright green broccoli that has a firm stalk without yellowing florets or brown spots. Broccoli should feel heavy for its size. Whole broccoli should be stored in an open bag in the refrigerator. Use broccoli within 3 to 4 days. Cut the fresh broccoli florets into pieces of uniform size for steaming so they cook evenly. One pound of fresh broccoli is the equivalent of about 6 cups.
- Lemon: Feel free to add lemon zest (about 1 teaspoon) with the lemon juice. Just zest the lemon before you cut it to squeeze it.
Step-by-step instructions
- Preheat air fryer to 390 degrees. In a large bowl, add broccoli, olive oil, lemon juice, garlic powder, and salt and pepper (I like at least ¼ teaspoon salt and ⅛ teaspoon pepper). Toss to combine. Be sure to coat the florets well with oil so they don’t scorch.
- Transfer the broccoli to the basket of an air fryer and arrange in a single layer (work in batches if necessary). Leave enough space for air to circulate around the florets without overcrowding.
- Air fry at 390 degrees for 7 to 9 minutes or until the broccoli is tender-crisp but still green with browned edges. Shake the basket halfway through to ensure even heating. Season to taste with salt and pepper and serve hot or at room temperature.
Recipe tips and variations
- Yield: This recipe will make 4 servings, ½ cup per person.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Crumb topping: Garnish your broccoli florets with an easy bread crumb topping. Just toast bread crumbs in olive oil until golden brown and sprinkle over the top.
- Spicy: Add a sprinkle of crushed red pepper flakes to your broccoli for a little heat. I suggest serving them on the side and letting diners help themselves.
- Fresh flourish: If you’re craving some leafy herbs on top of your broccoli, try minced fresh parsley, basil, or tarragon.
- Roasted broccoli: An easy Roasted Broccoli recipe turns boring broccoli into something crispy, caramelized, and delicious in 40 minutes or less. Add a squeeze of lemon juice and some Parmesan cheese for even more flavor.
- Steamed broccoli: Master how to steam broccoli to enjoy as a side dish or to add to pasta recipes, casseroles, and beyond.
- Blanched broccoli: Learn how to blanch broccoli to tame its raw, bitter taste. Then you can sauté it for stir-fries, add it to pasta salads, or pile it on your next vegetable platter. Or, try my simple cheese sauce for broccoli on top.
Frequently Asked Questions
Yes! This is actually my very favorite way to prepare veggies since I started trying it out. Air frying vegetables results in caramelized, crispy veggies without having to use the oven.
Of course you can do whatever you want, but yes, adding some fat, whether it’s oil or cooking spray, prevents burning and helps the vegetables cook fully.
It depends on your air fryer and the specific vegetables. 375 degrees is a good benchmark, but some air fryers only offer temperatures in 10-degree increments (such as 370 or 380 degrees). Also, high-starch vegetables such as butternut squash take more than double the time of quick-cooking vegetables like broccoli, green beans, and asparagus.
Be sure to see my full tutorial on how to cut broccoli, but here are the basics:
1. Cut off each of the florets where they meet the stalk.
2. Slice the large florets into smaller pieces by slicing through the stems.
3. Square the stalk by slicing off the tough outer layer of the stalk.
4. Slice the stalk into 1/4-inch pieces.
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Air Fryer Broccoli
Equipment
Ingredients
- 1 pound broccoli florets (from 2 stalks, see note 1)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (see note 2)
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
Instructions
- Preheat air fryer to 390 degrees. In a large bowl, add broccoli, olive oil, lemon juice, garlic powder, and salt and pepper (I like at least ¼ teaspoon salt and ⅛ teaspoon pepper). Toss to combine. Be sure to coat the florets well with oil so they don't scorch.
- Transfer the broccoli to the basket of an air fryer and arrange in a single layer (work in batches if necessary). Leave enough space for air to circulate around the florets without overcrowding.
- Air fry at 390 degrees for 7 to 9 minutes or until the broccoli is tender-crisp but still green with browned edges. Shake the basket halfway through to ensure even heating. Season to taste with salt and pepper and serve hot or at room temperature.
Notes
- Broccoli: Choose bright green broccoli that has a firm stalk without yellowing florets or brown spots. Broccoli should feel heavy for its size. Whole broccoli should be stored in an open bag in the refrigerator. Use broccoli within 3 to 4 days. Cut the fresh broccoli florets into pieces of uniform size for steaming so they cook evenly. One pound of fresh broccoli is the equivalent of about 6 cups.
- Lemon: Feel free to add lemon zest (about 1 teaspoon) with the lemon juice. Just zest the lemon before you cut it to squeeze it.
- Yield: This recipe will make 4 servings, ½ cup per person.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.