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Air fryer broccoli on a white plate with lemon and parmesan on the side

Air Fryer Broccoli

Shweta Arora
This crispy Air fryer broccoli takes just 6 minutes to make and is the perfect healthy side dish to pair with your meals or add to your salad. It is easy, tender with roasted edges, and absolutely delicious!!  Sprinkled with Parmesan cheese and chaat masala (Indian twist), this air-fried broccoli is super addictive. You will be amazed how much kids love it!!   
5 from 2 votes
Prep Time 2 mins
Cook Time 6 mins
Total Time 8 mins
Course Side Dish
Cuisine American
Servings 4
Calories 61 kcal



  • 12 ounces broccoli florets cut into small and even pieces.
  • 1 tablespoon olive oil
  • ¼ teaspoon salt adjust to taste
  • teaspoon black pepper powder adjust to taste
  • 1-2 tablespoon lemon juice adjust to taste
  • 2 tablespoon parmesan cheese grated, or Parmigiano Reggiano
  • ¼ teaspoon chaat masala


  • In a bowl add, broccoli florets, salt, pepper, and olive oil. You can add garlic powder or onion powder too. Mix well to make sure broccoli is evenly coated.
  • Transfer the coated broccoli to the air fryer basket and spread in a single layer. Cook in batches if needed depending on the size of your air fryer.
  • Set temperature to 370°F and air fry the broccoli first for 4-5 mins. Remove the air fryer basket and shake it. Air fry for another 2-3 mins. So air fry for a total of 6-8 mins. Air fry for additional 1-2 mins for crispier broccoli.
  • Roasted broccoli is ready!! While the florets are still warm, squeeze over some lemon juice and sprinkle in the cheese and chaat masala. Serve immediately!! Enjoy!

Oven Method

  • Preheat the oven to 425°F and line a baking tray with aluminum foil (optional). Keep aside.
  • Prep the broccoli as mentioned in the above steps and transfer them onto the lined baking tray. You can also add the seasoning directly on the baking tray and mix.
  • Bake at 425°F for 15-20 mins or until broccoli is crisp and tender. Turn halfway through.
  • Remove from the oven and while the florets are still warm, squeeze over some lemon juice and sprinkle in the cheese and chaat masala. Serve immediately!! Enjoy!


Cut the broccoli florets into small and equal sizes. The mini florets cook faster and also come out soft, tender with roasted edges while the even size ensures they all cook at the same time.
To save time during the week, prep the florets (wash and dry) over the weekend or use store-bought precut and pre-washed broccoli florets. 
Do not overcrowd the air fryer basket (or baking pan). Cook in batches if required for the best crispy broccoli florets.
The cooking time may vary based on the brand of air fryer and the size of your florets. So I recommend starting with less time and increasing it by a minute until you reach the desired crispy texture.
Don’t cook the broccoli at too high a temperature and for too long as it can burn quickly and burnt broccoli will taste bitter.
Skip the cheese to make it vegan!!
You can make this recipe without Chaat masala too but highly recommend adding it. Vary seasoning to your liking.
To make roasted broccoli on the stovetop: Heat a pan on medium-high heat and to it add the broccoli, olive oil, salt, and pepper. Mix well and then keep tossing frequently to ensure the broccoli doesn't stick to the pan. Once done, remove into a bowl and squeeze lemon juice and sprinkle cheese and chaat masala. 


Calories: 61kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 174mg | Potassium: 274mg | Fiber: 2g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 77mg | Calcium: 41mg | Iron: 1mg
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