air fryer root vegetables with vegan aioli
Air Fryer Root Vegetables with Vegan Aioli
For this air fryer root vegetables with vegan aioli recipe, combine parsnips, carrots, baby red potatoes, and red onion with garlic and rosemary to make a delicious meal. If you don't have fresh rosemary, use another fresh herb you like. Try these air-fried root vegetables with the vegan garlic aioli—I think you will like it!
Ingredients:
- ½ cup vegan mayonnaise (such as vegenaise)
- 1 clove garlic, minced
- ½ teaspoon fresh lemon juice
- salt and ground black pepper to taste
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh rosemary
- 3 cloves garlic, finely minced
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 1 pound parsnips, peeled and cut vertically into uniform pieces
- 1 pound baby red potatoes, cut lengthwise into 4 or 6 pieces
- 8 ounces baby carrots, split lengthwise
- ½ red onion, cut lengthwise into 1/2-inch slices
- ½ teaspoon grated lemon zest, or to taste (optional)
Directions:
- Combine mayonnaise, garlic, and lemon juice in a small bowl; season with salt and black pepper. Chill in the refrigerator until ready to serve.
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer instructions.
- Combine olive oil, rosemary, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl; set aside to blend flavors.
- Combine parsnips, potatoes, carrots, and onion in a large bowl; stir in olive oil-rosemary mixture until vegetables are evenly coated.
- 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.
- 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.
- 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.
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