So you have a game plan for your Thanksgiving turkey, stuffing and mac and cheese—but what about vegetables? Including them adds variety to your turkey day spread, especially when you roast veggies until they’re sweet and caramelized. You may be used to roasting veggies in the oven, however, your air fryer can do the job in less time! This appliance cooks your veg evenly so it’s tender yet crispy. All you need to is trim and toss the veggies in your favorite seasoning before cooking them in the machine. Read on to learn how to make air fryer roasted vegetables as a low-effort, high-reward side to adorn your holiday meal!
What vegetables are best for roasting
Many roast vegetable recipes use root veg, such as beets, carrots, parsnips and onions. This is because root veggies can withstand the high-heat temperature of roasting without wilting or burning quickly. Root vegetables tend to have a lot of natural sugars, which become sweeter and caramelize nicely in the heat. These veggies are also hearty option for a filling Thanksgiving side.
The perks of using your air fryer to roast vegetables
Your oven can produce a delicious batch of roasted veggies. However, for times, like the holidays, when oven space is limited, use your air fryer instead. This appliance has a circling heat function that pushes hot air around food. So, this allows your veggies to roast quicker than if they were in the oven. To ensure even flow of hot air, it’s best to cook the veg in batches and toss them midway through roasting. Before you know it, you’ll have soft and browned roasted vegetables that will win over even the pickiest guests!
How to make air fryer roasted veggies
Our test kitchen’s thyme-roasted root vegetables recipe is perfect to whip up in the air fryer. Their top tip? Use a mix of root veggies to make this super-simple side seasoned with garlic and thyme. You can browse the produce aisle or farmer’s market to handpick your root veg. Or, order them online through a farm like Farmer Jones Farm at The Chef’s Garden—which sells an array of Brussels sprouts, carrots, beets and other root veggies to roast up for Thanksgiving!
Thyme-Roasted Root Vegetables
Ingredients:
- 2½ lbs. assorted root vegetables
- 3 Tbs. olive oil
- 2 cloves garlic, peeled
- 1 tsp. chopped fresh thyme
- ½ tsp. salt
- ¼ tsp. pepper
- Fresh thyme sprigs (optional)
Directions:
- Active: 20 mins
- Total time: 1 hr., 5 mins
- Yield: 6 to 8 servings
- Preheat air fryer to 325°F.
- Trim vegetables and peel, if necessary; cut into 1- to 2-inch pieces. Place vegetables in large bowl. Toss with oil, garlic and chopped thyme. Spread half of coated vegetables in single layer on air fryer basket.
- Air fry vegetables until tender, about 40 to 45 minutes. Toss midway through and make sure vegetable don’t burn. When first batch is done, remove garlic and transfer it to small bowl to mash. Place vegetables in serving bowl while other batch is cooking. Repeat process with remaining vegetables and any additional garlic.
- Once all vegetables are done and in serving bowl, stir in mashed garlic, salt and pepper until coated. If desired, garnish with thyme sprigs.
Best way to store leftover roasted root vegetables
After big meal, any leftover roasted veggies can be stored in an airtight container for three to four days in the fridge. The veggies will soften as they cool down. So, when you’re ready to enjoy them again, use our guide on how to reheat roasted vegetables so they’re crispy a second time around.
