Parsnips, carrots, baby red potatoes and red onion are combined with garlic and rosemary, cooked in the air fryer, and served with a vegan aioli.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
228 Calories
Recipe Instructions
Step 1
Combine mayonnaise, garlic, lemon juice, salt, and pepper in a small bowl for the garlic aioli; place in the refrigerator until ready to serve.
Step 2
Preheat the air fryer to 400 degrees F (200 degrees C) if your air fryer manufacturer recommends preheating.
Step 3
Combine olive oil, rosemary, garlic, salt, and pepper in a small bowl; set aside to allow the flavors to mingle. Combine parsnips, potatoes, carrots, and onion in a large bowl. Add olive oil-rosemary mixture and stir until vegetables are evenly coated. Place a portion of vegetables in a single layer in the basket of the air fryer, then add a rack and another layer of vegetables.
Step 4
Air fry for 15 minutes.
Step 5
When the timer sounds, you may plate the veggies and keep warm, or continue cooking in 5 minute intervals until the vegetables reach desired doneness and browning.
Step 6
Place remaining vegetables in the bottom of the air fryer basket and air fry for 15 minutes, checking for doneness, as needed. Use the rack again, if you have more vegetables than fit in a single layer. When all the vegetables have cooked, serve with garlic aioli and garnish with lemon zest.
Ingredients
1 clove garlic, minced
salt and ground black pepper to taste
1 tablespoon minced fresh rosemary
1 teaspoon kosher salt, or to taste
3 cloves garlic, finely minced
4 tablespoons extra virgin olive oil
1 pound parsnips, peeled and cut vertically into uniform pieces
1 pound baby red potatoes, cut lengthwise into 4 or 6 pieces
0.5 teaspoon ground black pepper, or to taste
0.5 teaspoon fresh lemon juice
0.5 cup vegan mayonnaise (such as Vegenaise®)
0.5 pound baby carrots, split lengthwise
0.5 red onion, cut lengthwise into 1/2-inch slices
