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Fresh air fryer broccoli with crispy roasted edges, tender florets, and a light drizzle of olive oil
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Fresh Air Fryer Broccoli - Crispy, Bright, and Ready in Minutes

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4 servings

Ingredients

  • 1 large head of broccoli (about 1 to 1.25 pounds), or 4 cups florets
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon kosher salt, more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1 teaspoon lemon zest (optional but recommended)
  • 1 to 2 teaspoons fresh lemon juice
  • 2 tablespoons grated Parmesan (optional, for finishing)
  • Cooking spray (optional, for the basket)

Instructions

  • Prep the broccoli. Rinse and dry thoroughly. Cut the head into medium florets, about 1.5-inch pieces. Slice the thick stalk into coins or batons so nothing goes to waste.
  • Dry it well. Moisture prevents crisping. Pat the florets dry with a clean towel. If they’re damp, they’ll steam instead of roast.
  • Season. In a large bowl, toss broccoli with olive oil, garlic, salt, pepper, and red pepper flakes. Add lemon zest if you’re using it. Everything should be lightly coated, not drenched.
  • Preheat the air fryer to 390–400°F (200–205°C) for 3–5 minutes. Lightly spray the basket if sticking is a concern.
  • Arrange in a single layer. Don’t overcrowd. If needed, cook in two batches. A bit of space around each floret helps the edges crisp.
  • Air fry for 6–10 minutes. Shake the basket or toss halfway. Cook until the tips are browned and the stems are crisp-tender. Thinner florets cook faster; keep an eye on them.
  • Finish with acid and cheese. Transfer to a bowl. Squeeze over lemon juice and toss. Sprinkle with Parmesan if you like. Taste and adjust salt.
  • Serve immediately. Broccoli is best hot, when the edges are still crackly and the centers are tender.