Parsnips, carrots, baby red potatoes, and red onion are combined with garlic and fresh 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, and lemon juice in a small bowl; season with salt and black pepper. Chill in the refrigerator until ready to serve.
Step 2
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer instructions.
Step 3
Combine olive oil, rosemary, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl; set aside to blend flavors.
Step 4
Combine parsnips, potatoes, carrots, and onion in a large bowl; stir in olive oil-rosemary mixture until vegetables are evenly coated.
Step 5
Place a single layer of vegetables in the air fryer basket; add a rack and another single layer of vegetables on rack. Set remaining vegetables aside. Air fry vegetables for 15 minutes.
Step 6
Transfer air-fried vegetables to a plate and keep warm, or continue air frying, in 5 minute intervals, until vegetables reach desired doneness and browning.
Step 7
Place remaining vegetables in a single layer in the air fryer basket, adding the rack and another single layer of vegetables if needed. Air fry until vegetables reach desired doneness and browning, about 15 minutes, checking for doneness, as needed. Serve with aioli; 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
