Busy nights call for quick, healthy sides and this Air Fryer Broccoli is the answer. In less than 20 minutes, you’ll have crispy, golden florets that taste oven-roasted but cook fast and with less oil. It’s the easiest way to get veggies on the table!

A bowl filled with roasted broccoli florets sits on a white surface beside a fork, a striped towel, and small bowls of ground pepper and breadcrumbs.

Quick Snapshot:

  • Total Time: About 15 minutes
  • Equipment Needed: Air Fryer
  • Best Tip: Don’t overcrowd the basket, otherwise the broccoli won’t crisp up
  • Perfect For: A quick weeknight side dish

Looking for an easy, healthier side dish that actually tastes amazing?

This air fryer broccoli recipe is the easiest way to get crisp florets in less than 20 minutes.

No soggy vegetables here…just tender stems, toasty edges, and flavor that is out-of-this-world delicious.

On busy weeknights, this is my go-to recipe for cooking broccoli in an air fryer. It pairs with just about anything, from chicken and pasta to salmon and rice.

This crispy air fryer broccoli is also the easiest way to sneak more veggies into your dinner routine! Want more veggie inspiration? Checkout my side dish category for recipe ideas!

And just like this roasted garlic lemon broccoli, this version doesn’t lack flavor or crispiness!

A close-up of roasted broccoli florets in a white bowl with a wooden-handled serving utensil. The broccoli is slightly browned, indicating it has been roasted.

Ingredient Notes:

  • Fresh broccoli florets: You can use a head of broccoli and cut into pieces or use the bagged kind that you can find near the fresh veggies of your grocery store.
  • Olive oil: This helps the broccoli become crispy.
  • Seasonings: Just a simple blend of garlic powder, onion powder, salt, and pepper is all you need.

Tip: Fresh broccoli gives the crispiest results, but you can use frozen if that’s all you have…just refer to the “Fresh vs. Frozen” section below.

A bowl of fresh broccoli florets, a small dish of olive oil, and a scalloped dish containing salt, pepper, and granulated seasonings are arranged on a white marble surface.

How to Cook Broccoli in Air Fryer:

This easy recipe is ready in no time! Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.

  • Prep the broccoli: Wash, dry, and cut into florets (if needed) and pat dry.
  • Season: Place the florets into a large bowl or resealable bag and toss with the olive oil and seasonings.
  • Air fry: Place the broccoli in an even, single layer in the air fryer basket and cook until it starts to brown and crisp, flipping half-way.
Broccoli florets coated with seasoning inside a large clear resealable plastic bag, viewed from above on a white background.
Fresh broccoli florets arranged on a sheet of parchment paper inside a black round air fryer basket, ready to be cooked.
Broccoli florets cooked and slightly browned on parchment paper inside a black air fryer basket.

Fresh vs. Frozen Broccoli:

  • Fresh broccoli: delivers the best crunch and flavor. Make sure it’s completely dry before adding the oil and seasonings.
  • Frozen broccoli: This works, too! No need to thaw, just add 2-3 minutes to the cook time and shake the air fryer several times while cooking to release any excess moisture.

Tips for the Crispiest Broccoli:

  • Don’t overcrowd the basket: it needs air to circulate and become crisp, so make sure the broccoli is in an even layer.
  • Dry florets: Make sure to dry the florets so that no moisture remains before adding the oil and seasonings…this will help it become crisp.
  • Flip halfway through cooking: While you can shake the air fryer basket, I prefer to flip each floret to ensure that it gets cooked evenly on both sides.
    • Pro tip: If the florets start to brown before the stems are tender, reduce the temperature by 10-15 degrees and add 1-2 minutes to the cook time.

Flavor Variations:

Try these easy seasoning ideas for a different kind of flavor:

  • Garlic parmesan: Add a sprinkle of parmesan cheese after the broccoli is done cooking.
  • Asian-style: Toss the cooked broccoli with soy sauce, sesame oil, and toasted sesame seeds.
  • Spicy buffalo: Drizzle with buffalo sauce right before serving.
  • Lemon pepper: Add some lemon zest and black pepper just before serving.
  • Cheesy: Add some shredded cheddar or mozzarella cheese to the florets with 1-2 minutes left of cook time so that it gets melty.

Serving Suggestions:

This broccoli air fryer recipe is the perfect side for just about any meal! Try serving it with:

How to Store:

Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

  • To reheat: Air fryer at 375℉ for 3-4 minutes to restore crispiness. You can also reheat in the microwave until it’s warmed through.
  • Freeze: Freezing is not recommended, as the texture of the broccoli will soften too much once thawed.
A bowl filled with roasted broccoli florets sits on a white marble surface, with a stack of plates and forks in the background and a striped cloth nearby.

Why is My Broccoli Soggy?

It’s most likely due to too much moisture (not drying the broccoli all the way before adding oil) or overcrowding the air fryer basket.

Do I Need to Preheat My Air Fryer?

This is completely optional, but if yours has the preheat option like mine does, it will allow the broccoli to brown faster.

Can I Air Fry Broccolini?

Yes! They cook slightly faster, so reduce the cooking time by 1-2 minutes and go from there.

Can I Make This Oil-Free?

You can use a light cooking spray, but a touch of oil helps to crisp and caramelize the edges.

The Science Behind Perfectly Crisp Broccoli:

When broccoli cooks in the air fryer, high-speed hot air circulates and creates the same method as roasting, which is what helps the florets turn golden and crisp.

Remember that moisture can turn the broccoli from crisp to steamed, so it’s important to dry your florets well before adding the olive oil.

A bowl filled with roasted broccoli florets, showing crispy, browned edges and vibrant green color.

More Quick Vegetable Side Dishes You’ll Love:

A bowl filled with roasted broccoli florets sits on a white surface beside a fork, a striped towel, and small bowls of ground pepper and breadcrumbs.
Gayle Bialas

Air Fryer Broccoli

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Busy nights call for quick, healthy sides and this Air Fryer Broccoli is the answer. In less than 20 minutes, you'll have crispy, golden florets that taste oven-roasted but cook fast and with less oil. It's the easiest way to get veggies on the table!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: American
Calories: 177
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1 head broccoli, cut into florets (roughly 3 cups)
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

Method
 

  1. Preheat your Air Fryer to 390℉ (if your model has this option).
  2. Make sure to pat the florets dry so that no moisture remains, then place them in a large bowl or resealable bag. Add the olive oil, garlic powder, onion powder, salt, and pepper. Toss well to coat or seal bag and shake well.
  3. Line the air fryer basket with parchment paper or spray well with cooking spray. Place broccoli in an even, single layer in basket, being careful not to overcrowd (as we want crispy broccoli).
  4. Cook for 5 minutes, remove basket and flip each floret, and continue to cook for 5-7 minutes, or until the broccoli starts to brown and turn crisp. (Note: if you like softer broccoli, decrease the cooking time by 1-2 minutes.) Serve immediately.

Video

Notes

  • Leftovers will keep in an airtight container for up to 3 days.
  • To reheat: Air fryer at 375℉ for 3-4 minutes to restore crispiness. You can also reheat in the microwave until it’s warmed through.
  • See my tips and tricks for making this Air Fryer Broccoli above the recipe box.

Nutrition

Serving: 1serving, Calories: 177kcal, Carbohydrates: 11g, Protein: 4g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 627mg, Potassium: 447mg, Fiber: 4g, Sugar: 2g, Vitamin A: 825IU, Vitamin C: 118mg, Calcium: 68mg, Iron: 1mg

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