Air Fryer Carrots and Parsnips
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.
- 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.
Find it online: http://elladishes.com/air-fryer-carrots-and-parsnips/
