Wash and slice the 1 ½ lbs baby potatoes in half. No need to peel. Add them to a large bowl.

Add the ¼ cup grated parmesan, 3 Tbsp olive oil, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried thyme, ½ tsp dried parsley, ½ tsp salt, ¼ tsp ground black pepper.

Toss the potatoes evenly with all the seasonings.

Preheat the air fryer at 400°F for 2 minutes.

Add the potatoes in a single layer. Cook for 15-18 minutes, giving them a toss halfway through.

Cook until the edges are brown and crispy and potatoes are tender when poked with a fork.

Preheat the air fryer at 390°F for 2 minutes.

Wash, peel and chop the carrots into a similar size. Add them to a large bowl.

Add the 2 Tbsp olive oil, 2 Tbsp grated parmesan cheese, ½ tsp garlic powder, ½ tsp salt, ¼ tsp ground black pepper. Toss the carrots together evenly with the seasonings.

Add to the preheated air fryer and bake for 16-18 mins at 390°F, tossing halfway through.

Done carrots will be tender when poked with a fork, with charred crispy on the outside edges.

Prep the broccoli: Cut into same-size florets, wash, and dry with a towel. If you’re using frozen broccoli, it needs to be thawed before tossing it with the spices.

Add 12 oz of broccoli florets to a large bowl along with 3 Tbsp olive oil, 2 Tbsp grated parmesan cheese, ½ Tbsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Toss the broccoli with the seasonings until it’s evenly coated.

Preheat the air fryer to 320°F for 2 minutes. Once heated, add in the broccoli and place in a single layer. Cook for 8 minutes. Poke the broccoli with a fork, it should be crisp-tender. If it isn’t, cook another 1-2 minutes or until it can be poked with a fork but is still firm.

Increase the temperature to 400°F. Toss the broccoli in the air fryer basket. Bake for another 2-4 minutes, or until broccoli reaches your desired crispy edges. (Keep an eye on it during this step as it can start to burn easily!)

Add the broccoli to a serving plate and drizzle with fresh lemon juice. Serve immediately.

Preheat the air fryer 375°F for 5 mins.

Prick each baked potato with a fork multiple times on the outside. Drizzle the outside with olive oil, over top and generously season each one with salt and pepper.

Place the potatoes in single layer in the air basket. Bake at 375°F for 35 minutes, flipping them halfway through using tongs. The potatoes are done when they are tender when poked with a fork.

Transfer the potatoes to a plate using tongs or an oven mitt. Let them cool enough to handle. Slice open the center with a knife and fluff with a fork. Add your favorite toppings and serve.

Wash and slice the brussels sprouts in half. Pat them dry with a towel.

Add the brussels sprouts to a large bowl along with 3 Tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp salt, ½ tsp ground black pepper, and 2 Tbsp grated parmesan cheese. Toss the ingredients together until evenly mixed.

Preheat the air fryer at 325°F for 2 minutes. Add the brussels sprouts and cook for 7-10 minutes, or until tender when poked with a fork. Then raise the temperature to 350°F and cook an additional 2-4 minutes, until you get those crispy outsides.

Remove the cauliflower stem and chop it into small bite-size pieces. Wash the cauliflower and pat dry with a towel. Add cauliflower pieces to a large bowl.

Add in the 2 Tbsp olive oil, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ½ tsp salt, and ¼ tsp ground black pepper to the bowl. Toss everything together until it’s evenly coated.

Preheat the air fryer to 380°F for 2 mins. Place the cauliflower in the air fryer in a single layer. Cook for 7-10 minutes, flipping the cauliflower halfway. Check that it’s done by poking with a fork.

Wash the green beans and trim off the ends if needed.

Add the green beans to a large bowl. Drizzle the 3 Tbsp olive oil over top. Add the 2 Tbsp freshly grated parmesan cheese (if using, it’s optional). Sprinkle the ½ tsp garlic powder, ½ tsp onion powder, ½ tsp ground black pepper and ¼ tsp salt.

Toss the green beans together with all the seasonings so that they are evenly coated.

Preheat the air fryer at 350°F for 2 minutes.

Add in the green beans. Use a spatula to scrape along the side of the bowl to get all the oil, parmesan and spices as well. Spread the green beans into an even layer.

Cook for 14 minutes, tossing and shaking the basket with green beans halfway through the process. The edges will start to turn golden brown and the parmesan cheese will crispen up during the process.

Slice the zucchini into sticks or bite-size pieces. No need to peel them. Add it to a large bowl.

Add in 2 Tbsp olive oil, ¼ cup grated parmesan cheese (optional), 1 tsp chili powder, ½ tsp garlic powder, ½ tsp salt, and ½ tsp ground black pepper. Toss everything together until it’s evenly coated.

Preheat the air fryer to 375°F for 2 minutes. Add the zucchini in a single layer. Cook for 6-8 minutes, until tender when poked with a fork.