Air Fryer Roasted Root Vegetables
Add Preferred SourceAir Fryer Roasted Root Vegetables have changed the way I do weeknight sides. The carrots, beets, parsnips, sweet potato, and red onion all roast up tender with golden, caramelized edges and that gorgeous deep color you just want to dig right into. A drizzle of balsamic and fresh herbs at the end pulls it all together perfectly.
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I make these for weeknight dinners, holiday spreads, and potlucks because they’re easy to scale and travel well. You can serve them straight from the air fryer or let them sit at room temp for a couple of hours without losing any quality. Leftovers keep in the fridge for up to 4 days and reheat beautifully.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Roasted Root Vegetables with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this delicious recipe couldn’t be more straightforward, and I’ll walk you through each step so everything comes out perfectly caramelized and tender. The air fryer makes roasting root veggies faster and easier than traditional roasting methods, with less oil and incredible flavor in every bite.
Toss the Vegetables With Oil and Seasoning
Place all the chopped vegetables in a large bowl. A large glass mixing bowl makes tossing a large batch of vegetables easy without anything spilling over the sides.
Drizzle with olive oil and season with salt and pepper, and feel free to add a pinch of garlic powder for extra depth. Toss well to make sure everything is evenly coated.
Preheat the Air Fryer
Preheat your air fryer to 400°F (200°C) for a few minutes. Starting with a hot basket rather than a cold basket helps kick off that caramelization right away.
Arrange in a Single Layer
Arrange all the vegetables in a single layer in the air fryer basket or tray. I love using this air fryer with a wide basket, so I can roast more vegetables at once without having to batch as much.
Avoid overcrowding and cook in batches if needed for even roasting.
Air Fry Until Tender and Caramelized
Air fry for 18–22 minutes, shaking the basket or tossing the seasoned vegetables halfway through, until they are golden brown and lightly caramelized on the edges. A silicone-tipped tong makes it easy to toss hot vegetables in the basket without scratching the coating.
Finish With Balsamic and Fresh Herbs
Transfer the roasted vegetables to a serving dish. I always reach for my wide oval dish because these colorful roasted vegetables deserve to be shown off.
Drizzle with balsamic vinegar and a little extra olive oil, then sprinkle with fresh herbs. You can also toss in other root vegetables like butternut squash or bell peppers to switch things up.
Serve Warm
Serve warm as a simple, flavorful side dish. Enjoy!
These roasted veggies travel really well to potlucks and holiday gatherings. Let them cool slightly before packing them into an insulated casserole carrier to keep them warm on the way. If you’re transporting them at room temperature, an airtight container works perfectly and keeps them from drying out.
Equipment
Ingredients
- 3 carrots peeled and cut into 2-inch diagonal slices
- 2 medium parsnips peeled and cut into 2-inch diagonal slices
- 1 large beet or 2 small, peeled and cut into 2-inch wedges
- 1 medium red onion cut into wedges
- 1 medium sweet potato cut into 2-inch wedges
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 1½ tablespoons balsamic vinegar
- 1 tablespoon fresh herbs such as thyme, rosemary, or parsley, chopped
Instructions
- Place all the chopped vegetables in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss well to make sure everything is evenly coated.3 carrots, 2 medium parsnips, 1 large beet, 1 medium red onion, 1 medium sweet potato, 3 tablespoons extra-virgin olive oil, Salt and pepper
- Preheat your air fryer to 400°F (200°C) for a few minutes.
- Arrange the vegetables in the air fryer basket or tray in a single layer. Avoid overcrowding — cook in batches if needed for even roasting.
- Air fry for 18–22 minutes, shaking the basket or tossing the vegetables halfway through, until they are tender and lightly caramelized on the edges.
- Transfer the roasted vegetables to a serving dish. Drizzle with balsamic vinegar and a little extra olive oil, then sprinkle with fresh herbs.1½ tablespoons balsamic vinegar, 1 tablespoon fresh herbs
- Serve warm as a simple, flavorful side dish.
Notes
- Cut everything to a similar size: Aim for 2-inch pieces across all your vegetables so they cook evenly and finish at the same time.
- Don’t skip the preheat: Preheating the air fryer to 400°F (200°C) before adding the vegetables makes a big difference in how well the edges caramelize.
- Cook in batches if needed: Avoid overcrowding the basket. A single layer is key to getting roasted edges instead of steamed, soggy vegetables.
- Shake or toss halfway through: At the halfway mark of your 18–22 minute cook time, shake the basket or use tongs to toss the vegetables for even browning on all sides.
- Add the balsamic after cooking: Drizzle the balsamic vinegar over the vegetables after they come out of the air fryer, not before. Adding it too early can cause it to burn.
- Store and reheat in the air fryer: Leftovers keep in the fridge for up to 4 days. Reheat at 375°F for 4–5 minutes to restore the caramelized texture, rather than microwaving.
Nutrition
How to Store Leftovers
Let the cooked, tender veggies cool completely, then transfer them to an airtight container and refrigerate for up to 4 days. Glass storage containers are a great pick here because they go from fridge to oven without any fuss.
Reheat in the air fryer at 375°F for 4–5 minutes to bring back those caramelized edges, or warm them in a skillet over medium heat. For longer storage, spread the cooled vegetables in a single layer on a baking sheet and freeze for about 1 hour before transferring to a freezer-safe bag or container.
They’ll keep for up to 2 months in the freezer. Thaw overnight in the fridge, then reheat in the air fryer to restore the texture.
What to Serve With Air Fryer Roasted Root Vegetables
They pair beautifully with hearty plant-based mains like lentil meatloaf or mushroom stroganoff, as well as lentil soup or a creamy white bean stew. You can also serve them with a simple grain bowl with quinoa or farro for a lighter, balanced meal.
For something a little more comforting, serve them next to a thick slice of crusty bread to soak up all that balsamic. They’re versatile enough to complement almost any meal, whether it’s a casual weeknight dinner or a full holiday table.
More Easy Recipes for You to Try at Home
If you enjoyed this one, here are a few more easy vegan air fryer recipes worth trying.
