Air Fryer Roasted Root Vegetables
These perfectly seaasoned root vegetables are air-fried until crispy on the outside and tender inside, making the perfect side dish for both weeknight dinners and holiday meals.
Servings: 6 servings
Calories: 165kcal
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!
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
Calories: 165kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 278mg | Potassium: 691mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8775IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 2mg
