These air fryer roasted root vegetables will be a fall/winter staple at your house! Delicious root vegetables are tossed in olive oil and a few fall spices, then popped into the air fryer for 20 minutes! This side dish couldn’t be easier and it looks gorgeous on a holiday table!
Ingredients
8 cups mixed root vegetables, cut into approx. 1/2″ pieces See Note 1
1 small red onion, cut into approx. 1/2″ pieces
1/4 cup olive oil
2 tsp fresh thyme leaves See Note 2
1 tsp fresh rosemary leaves, roughly chopped See Note 2
1 1/2 tsp sea salt
1 tsp pepper
Instructions
Preheat air fryer to 400 degrees. If your air fryer doesn’t have a preheat setting, just turn it to 400 and give it about 3-5 minutes to come to temperature.
In a small bowl, whisk together olive oil, rosemary, thyme, salt and pepper. Set aside.
In a large bowl, combine root veggies and red onion. Pour olive oil mixture over the veggies and toss well to combine.
Spread veggies on your air fryer tray (or basket) in an even layer. If you have a smaller air fryer, you’ll need to do two batches. My Cosori air fryer was able to hold everything perfectly in one batch.
Air fry 18-20 minutes until veggies are tender and you start to see browning in a few spots. Allow 1-2 minutes to cool and serve immediately.
Notes
Note 1: ANY combo of root vegetables can be used in this recipe! In this recipe, I used carrots, butternut squash and potatoes. I also used fennel, although it’s not technically a root vegetable, I love the taste it it when it’s roasted and it goes so perfectly with root veggies!
Here are more options: beets, sweet potatoes, yams and parsnips.
Note 2: Fresh herbs are definitely recommended for this dish–you cannot replace the freshness. However, if you need to substitute dry herbs, use 1 tsp of thyme and 1/2 tsp of rosemary.
