Name: Air Fryer Root Vegetables with Vegan Aioli
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 0.5 cup vegan mayonnaise (such as Vegenaise®); 1 clove garlic, minced; 0.5 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; 0.5 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; 0.5 pound baby carrots, split lengthwise; 0.5 red onion, cut lengthwise into 1/2-inch slices; 0.5 teaspoon grated lemon zest, or to taste

Air Fryer Root Vegetables with Vegan Aioli

4.7

(3)

3 Reviews

2 Photos

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!

Submitted by Bibi

Updated on February 25, 2025

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hr

Servings:

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Ingredients

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Original recipe (1X) yields 8 servings

Vegan Aioli:

½ cup vegan mayonnaise (such as Vegenaise)
1 clove garlic, minced
½ teaspoon fresh lemon juice
salt and ground black pepper to taste

Root Vegetables:

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.

Editor's Note:

There is a wide variation in capacity and performance with air fryers, so you may need to adjust the temperature and/or cooking time to get the results you want.

Nutrition Facts (per serving)

228	Calories
14g	Fat
26g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 228
% Daily Value *
Total Fat 14g	18%
Saturated Fat 2g	11%
Sodium 338mg	15%
Total Carbohydrate 26g	9%
Dietary Fiber 5g	17%
Total Sugars 6g
Protein 2g	4%
Vitamin C 18mg	20%
Calcium 41mg	3%
Iron 1mg	5%
Potassium 583mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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