I enjoy how little prep this side dish requires—just peel, chop, season, and air fry. I appreciate that the vegetables cook evenly and develop a caramelized flavor without needing the oven. This recipe pairs well with almost any main dish and works beautifully for weeknight dinners or holiday spreads.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups carrots (about 2 carrots) 2 cups parsnips (about 1 parsnip) ½ tablespoon fresh rosemary, minced 2 tablespoons extra virgin olive oil ¼ teaspoon garlic powder Salt and pepper, to taste
Directions
I peel the carrots and cut them into 1½-inch pieces.
I peel the parsnip and cut it into similar-size pieces.
I rinse and mince the fresh rosemary.
I add the carrots, parsnips, and rosemary to a mixing bowl.
I drizzle in the olive oil, then add the garlic powder, salt, and pepper, stirring until everything is well coated.
I add the vegetables to the air fryer basket, keeping them mostly in a single layer for even cooking.
I cook them at 375°F for 20 minutes, shaking or tossing halfway if needed. If using a smaller basket-style air fryer, I cook them in two batches.
I sometimes swap rosemary for thyme or add smoked paprika for a deeper flavor. When I want a touch of sweetness, I drizzle a bit of honey or maple syrup after cooking. For a more savory twist, I sprinkle Parmesan cheese over the vegetables while they’re still warm.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them back into the air fryer for a few minutes to restore their crispness, or I warm them in the microwave if I’m in a hurry.
FAQs
Can I use baby carrots?
Yes, I use baby carrots, but I cut them into similar-size pieces so everything cooks evenly.
Do I need to parboil the vegetables first?
No, the air fryer cooks them perfectly without any extra steps.
Can I add potatoes?
Definitely. I sometimes add diced potatoes or sweet potatoes, adjusting the cooking time if needed.
How do I keep them from drying out?
I coat the vegetables well with oil and avoid overcrowding the air fryer basket.
Can I make this recipe without rosemary?
Yes, I use any fresh or dried herbs I like—thyme, parsley, or Italian seasoning all work great.
Conclusion
I love these air fryer carrots and parsnips for their simplicity, flavor, and versatility. They’re easy enough for busy weeknights but delicious enough for special occasions. With minimal ingredients and quick cooking time, this recipe has become one of my favorite vegetable sides.
These tender, golden vegetables are roasted in the air fryer with olive oil, garlic, and fresh rosemary. A quick and healthy side dish ready in just 25 minutes.
Author:Ella
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:3 servings
Category:Side Dish, Vegetables
Method:Air Frying
Cuisine:American
Diet:Gluten Free
Ingredients
2 cups carrots (about 2 medium carrots), peeled and cut into 1 1/2 inch pieces
2 cups parsnips (about 1 large parsnip), peeled and cut into 1 1/2 inch pieces
1/2 tbsp fresh rosemary, minced
2 tbsp extra virgin olive oil
1/4 tsp garlic powder
Salt and pepper, to taste
Instructions
Peel and cut carrots and parsnips into 1 1/2 inch pieces for even cooking.
Rinse and mince the fresh rosemary.
In a medium mixing bowl, combine carrots, parsnips, and rosemary.
Add olive oil, garlic powder, salt, and pepper; stir to coat evenly.
Place vegetables in the air fryer basket in mostly a single layer (some overlap is okay).
Cook at 375°F (190°C) for 20 minutes.
If needed, cook in two batches for smaller air fryer baskets.
Serve warm as a healthy, flavorful side dish.
Notes
Cutting the vegetables into uniform 1 1/2 inch pieces ensures even cooking.
Fresh rosemary adds the best flavor, but dried rosemary can be used in a pinch (reduce by half).
For a crispier texture, shake the air fryer basket halfway through cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
