Air Fryer Roasted Root Vegetables

Air Fryer Roasted Root Vegetables

Air-fryer roasted root vegetables are a mix of autumn and winter roots — carrot, parsnip, parsley root, celeriac and beetroot — cut into batons, tossed in oil and roasted crisp. It is a Danish side dish where the mix itself is the point: several root vegetables together, not one single root.

The air fryer makes the work simple. The roots are cut into even pieces, tossed thoroughly in oil, salt, pepper and thyme and spread in a single layer in the basket. The hot air gives a crisp crust on the outside and a tender inside, without having to mind a baking sheet in the oven.

The flavor is earthy and lightly sweet. Parsnip and carrot caramelize at the edges, while parsley root and celeriac keep a more nutty note. The beetroot stains the other roots pink, so if you want to keep the colors clean, roast it in its own batch.

The dish goes with roast meat, chicken or fish, and it can stand on its own as part of a vegetarian plate. If you want a sweeter, caramelized version, toss the roots with a little honey and turn the temperature down to 355°F (180°C), so the sugar doesn’t scorch.

Ingredients

Serves 4

  • 2 carrots (about 200 g)
  • 2 parsnips (about 250 g)
  • 1 parsley root (about 120 g)
  • ¼ celeriac (about 200 g)
  • 1 beetroot (about 150 g)
  • 2-3 tbsp olive oil (or rapeseed oil)
  • 1 tsp sea salt
  • ½ tsp freshly ground pepper
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)
  • 1 tbsp honey (optional, for a caramelized version)

Directions

Preheat the air fryer to 390°F (200°C).

Peel the roots and cut them into even batons about 1 × 1 cm and 4-5 cm long, so they finish at the same time. Keep the beetroot separate, as it stains.

Toss the roots with oil, salt, pepper and thyme in a bowl or a freezer bag, until they are evenly coated on all sides.

Spread them in the air-fryer basket in a single layer without overlap. If there isn’t room, roast them in two batches. Put the beetroot in its own batch if you like.

Roast at 390°F (200°C) for 20-25 minutes, until they are golden and crisp with a little bite. Shake the basket after about 10 minutes and again about 5 minutes before the end, so they brown evenly.

Keep an eye on them for the last few minutes — the time varies from air fryer to air fryer. Serve them hot.

Notes

The key to crisp root vegetables is a single layer in the basket, a thorough toss in oil and an even cut. Take them out while they still have bite — if they roast too long, they dry out.

Honey version: toss the roots with 1 tbsp honey and roast at 355°F (180°C) for 20-25 minutes, so the sugar caramelizes without scorching. A sprinkle of grated parmesan for the last 5 minutes gives extra depth.

The beetroot stains the other roots pink. If you want to keep the colors clean, roast it in its own batch.

Reheat in the air fryer at 355°F (180°C) for 5-7 minutes. The dish is not suited to freezing.