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.
