Air Fryer Broccoli

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.

Course Side Dish

Cuisine American

Cook Time 10

Total Time 10

Servings servings (1/2 cup each)

Calories 104kcal

Author Meggan Hill

Equipment

Air Fryer

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

US Customary - Metric

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 1/4 teaspoon salt and 1/8 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 c.
Lemon: Feel free to add lemon zest (about 1 tsp.) with the lemon juice. Just zest the lemon before you cut it to squeeze it.
Yield: This recipe will make 4 servings, ½ c. per person.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition