These Air Fryer Roasted Root Vegetables will become your new favorite fall and winter side dish! Sweet carrots, ruby-red beets, and two kinds of potatoes are tossed with seasoning and air-fried until crispy and tender. Ready in just 20 minutes, they're perfect for both holiday tables and busy weeknight dinners!
If you love this recipe, try my Extra Crispy Air Fryer Potatoes and Crispy Air Fryer Squash next!
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Why We Love These Air Fryer Vegetables
- Restaurant-Quality Results: The air fryer creates vegetables with crispy, caramelized edges and tender centers that rival any steakhouse side dish.
- Time & Energy Efficient: No need to heat up your oven – these roasted vegetables cook in half the time of traditional oven roasting.
- Holiday Table Worthy: The colorful medley of vegetables creates a stunning presentation perfect for Thanksgiving, Christmas, or any special occasion.
- Meal Prep Champion: These vegetables reheat beautifully, making them perfect for weekly meal prep or make-ahead holiday dishes.
Recipe Ingredients
All ingredients for this air fryer root vegetables recipe are shown in the pic below, and special notes are included in the bulleted list below to assist you.
- Carrots. Use medium-sized carrots, peeled and cut into 1-inch pieces. Look for firm, bright orange ones without soft spots. My garden carrots were smaller so I used four of them.
- Beets. Use medium red beets that feel heavy for their size. Cut these slightly smaller (¾-inch cubes) for even cooking. My garden beets were smaller so I used quite a few of them.
- Sweet Potatoes. One medium sweet potato cut into 1-inch cubes.
- Potatoes. Two large potatoes, cut into 1-inch cubes. You can peel them or leave the peel on.
- Seasonings. Garlic powder, onion powder, Italian seasoning, dried thyme, salt, and black pepper. I love this combination because it complements the natural flavor of the vegetables without overpowering them.
See the recipe card below for full information on ingredients and quantities.
How To Make Air Fryer Roasted Root Vegetables
- Start by peeling the carrots and potatoes and cutting them into 1-inch pieces. Peel 1 medium sweet potato and cut it into 1-inch cubes. Finally, peel the beets and cut them into ¾-inch cubes. Note: Cut the beets last to prevent staining the other vegetables, and consider wearing gloves when handling them.
- Create your seasoning mixture by combining 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, ½ teaspoon dried thyme leaves, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl.
- Place all cut vegetables in a large bowl and drizzle with 2 tablespoons olive oil. Sprinkle with the prepared seasoning mixture and toss thoroughly until each piece is evenly coated.
- Preheat your air fryer to 380°F. Once heated, arrange the seasoned vegetables in the air fryer basket, making sure they're in a single layer with some space between pieces for proper air circulation. If your air fryer is small, you may need to cook in batches - overcrowding will prevent them from crisping.
- Air fry the vegetables for 12 minutes. When the timer goes off, remove the basket and shake it well. Some pieces may stick slightly - shake harder or use silicone tongs to gently loosen them if needed.
- Return the basket to the air fryer and continue cooking for another 8 minutes, or until the vegetables are tender when pierced with a fork and have developed crispy, caramelized edges. The beets should be easily pierced with a fork, and the carrots and sweet potatoes should have golden brown spots.
- Remove the vegetables from the air fryer and transfer to a serving bowl. Serve immediately while they're at their crispiest. Note: If working in batches, you can keep the first batch warm in a 200°F oven while cooking the second batch. Enjoy!
Serving Suggestions
Create a complete meal by pairing these roasted root vegetables with:
- Holiday Dinner: Serve alongside Traeger Smoked Spatchcock Turkey or Double Smoked Ham with classic Homemade Stuffing.
- Quick Weeknight Dinner: Pair with Air Fryer Boneless Skinless Chicken Thighs and Air Fryer Brussel Sprouts with Bacon for an all-air-fryer meal.
- Elegant Dinner: Match with Air Fryer Filet Mignon with Bacon and drizzle everything with Fresh Basil Chimichurri Sauce for a restaurant-quality meal.
- Comfort Food: Serve with Smoked Pork Loin Roast and Twice Baked Mashed Potatoes for a hearty meal.
Top Tips
- Give them space. Never overcrowd your air fryer basket - the vegetables need room for the hot air to circulate properly. If you pack them too tightly, they'll steam instead of roast, and you'll miss out on those deliciously crispy edges.
- Size matters. Cut your vegetables as uniformly as possible, except for the beets. Cut them a little smaller as they take longer to cook.
- Shake with purpose. When you shake the basket at the halfway point, really get in there and redistribute everything. The vegetables touching the bottom and sides will brown faster, so proper shaking ensures every piece gets that perfect caramelization.
- Test for doneness properly. Use a fork to test each type of vegetable. The fork should slide in easily but still meet a little resistance.
Variations
- Swap in parsnips, turnips, rutabaga, butternut squash, or red onion.
- Add fresh rosemary or sage in the last 5 minutes of cooking.
- Sprinkle with ½ teaspoon red pepper flakes.
- Drizzle with maple syrup or balsamic glaze before serving.
- Sprinkle with freshly grated Parmesan cheese.
Storage Instructions
Store cooled vegetables in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. For meal prep, portion into individual containers before freezing.
To reheat: Air fry at 350°F for 3-4 minutes (add 2-3 minutes if frozen).
Recipe FAQs
Yes! Spread vegetables on a parchment-lined baking sheet in a single layer and roast in a 400°F oven for 40-45 minutes, stirring halfway through.
Check for overcrowding in the basket or increase cooking time.
Cut vegetables up to 24 hours ahead and store separately in the refrigerator. Pre-mix seasonings and store separately.
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Recipe
Air Fryer Roasted Root Vegetables
Ingredients
- 2 medium carrots peeled and cut into 1-inch pieces
- 2 medium potatoes cut into 1-inch cubes
- 1 medium sweet potato peeled and cut into 1-inch cubes
- 2 medium beets peeled and cut into ¾-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep Vegetables: Peel and cut carrots, potatoes, and sweet potatoes into 1-inch pieces. Peel and cut beets into ¾-inch cubes. Cut beets last to prevent staining.
- Make Seasoning: In a small bowl, combine garlic powder, onion powder, Italian seasoning, thyme, salt, and pepper.
- Season: Place cut vegetables in a large bowl, drizzle with olive oil and sprinkle with seasoning mixture. Toss until evenly coated.
- Arrange: Preheat air fryer to 380°F. Place vegetables in a single layer in the air fryer basket, leaving space between pieces.
- Cook: Air fry for 12 minutes at 380℉. Remove basket and shake well to redistribute vegetables. Return to air fryer for 8 minutes or until vegetables are tender with crispy edges.
- Serve: Transfer to serving bowl, garnish with fresh herbs if you like, and enjoy!
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Recipe Notes:
- If your air fryer is small, cook in batches.
- Keep first batch warm in a 200°F oven.
- Test doneness with a fork - vegetables should be easily pierced but still have some resistance.
- Use gloves when handling beets to prevent staining.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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