Air Fryer Roasted Root Vegetables Recipe

Rainbow root veggies and fibers make a terrific midweek dish with air-fried roasted vegetables. Your family will love this easy meal.

Ingredient

Root Vegetable – 3 Carrots Orange, Red, Purple – 2 Medium Potato – 1 Sweet Potato – 2 Turnip – 1 Red Onion – 1 Beetroot – 1 Garlic Bulb Seasoning – 8 Tbsp Olive OIl – 4 Tbsp Red Wine Vinegar – 1 tsp Garlic Powder – 1 tsp Onion Powder – 2 Bay Leave – 2 tsp Salt – 2 tsp Pepper

Direction

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1

Root vegetables prep Onions: Cut the ends, half, and papery skin off the onion. Cut it in quarters.

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2

Remove the carrot top and peel the skin using a peeler. Chop as indicated. Peel and separate garlic cloves.

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3

Beets: Trim the top and peel the skin. Slicing as needed. Sweet potatoes: Peel and chop with the peeler.

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4

Turnip greens removed, bulb sliced as needed. Root Vegetable Seasoning Place all sliced root veggies in a big bowl.

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5

Add bay leaves, salt, pepper, vinegar, olive oil, garlic, and onion powder. Massage seasoning into all vegetables.

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6

Put vegetables in the air fryer basket in one layer. Air-fry till brown and crisp, 15–20 minutes at 350 F / 180 C.

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Calories: 222kcal | Carbohydrates: 22g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 646mg | Potassium: 523mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7838IU | Vitamin C: 21mg | Calcium: 42mg | Iron: 1mg 

Nutrition

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also see

also see

White Scribbled Underline