Air FryerAir Fryer Broccoli
Oven-roasting broccoli to get those addictive crispy tips takes 25 minutes and a hot pan. The air fryer does the same job in about 10 — its fast, dry heat chars the floret edges while the stems stay tender. The only way to ruin it is to use too little oil or pack the basket, both of which leave you with dry, dusty broccoli instead of crisp.
- for the broccoli
- 1 lb broccoli, cut into bite-size florets
- 1.5 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
makes about 4 side portions — a spritz of lemon or a shower of parmesan at the end takes it from good to gone in minutes.
- Cut the broccoli into even, bite-size florets so they crisp at the same rate, and pat them dry.
- Toss thoroughly with olive oil, garlic powder, salt, and pepper — every floret needs a light coat of oil or the tips scorch dry instead of browning.
- Preheat the air fryer to 375°F (190°C) for 3 minutes.
- Spread the florets in a single layer. Air fry 8–10 minutes, shaking the basket halfway, until the edges are crisp and charred and a fork slips into the stems.
- Taste and adjust salt, then finish with lemon juice or grated parmesan if you like.
Using frozen broccoli? Skip thawing but add 3–4 minutes and expect softer florets — pat off any ice crystals first so it browns instead of steaming.
Tips burning before stems soften? Drop to 350°F and add a couple of minutes, or cut the florets a little larger.
Want it cheesy? Toss with grated parmesan in the last 2 minutes so it melts and crisps onto the florets.
No garlic powder? Toss in a clove of minced fresh garlic for the last 3 minutes only — added earlier it burns.
Kantan tip — don't skip the oil — broccoli is mostly water and air, and without a light coat the exposed tips dry out and taste dusty before the stems are done.
Gear that makes this recipe easier
The tools this recipe actually calls for, with the one we'd reach for in each category — these link to our own comparisons, not straight to a store.
- Air Fryers Ninja AF101 Air Fryer Compare all 5 air fryers →