This Roasted Carrots and Parsnips vegetable side dish has crispy edges and is flavored with fresh rosemary, olive oil and garlic. It’s nutritious and EASY-to-make with only 5 ingredients to feed your family for dinner. Gluten-free, low-cal, vegetarian, Vegan
Vegetable Side Dishes
I use my air fryer several days a week! My Power Oven Air Fryer can hold up to five trays!! I can make pork tenderloin and Garlic Parmesan Potatoes at the same time!! Now that is dinner success!
It’s especially great to make side dishes for dinner because I don’t have to turn on my big conventional oven for one side dish.
This Air Fryer Carrots and Parsnips side dish is a great way to get your family to eat veggies. They’ll go great with chicken >> Air Fryer Garlic Rosemary Chicken Thighs for example.
Root vegetables are a nice alternative to your green veggies when you want something different. Parsnips are high in vitamin C and potassium, which is a mineral that helps with heart function and balancing blood pressure.
Carrots are an excellent source of vitamin A, which is good for your eye health. Have you ever seen Bugs Bunny wear eye glasses?
Air Fryer Carrots and Parsnips
*The full, printable recipe is at the bottom of this post in the recipe card.
Ingredients
- 2 cup of parsnips
- 2 cup of carrots
- 2 tbsp EVOO (extra virgin olive oil)
- 1/2 tbsp fresh chopped rosemary
- 1/4 tsp garlic powder
First, peel the vegetables with a potato peeler
Next, cut them and put them in a mixing bowl.
Then, rinse and mince the fresh rosemary.
Next, add the olive oil, garlic powder, salt and pepper.
Then, stir the veggies to coat them with the seasonings and oil.
Next, put them in a single layer and roast them in your air fryer at 375F for 20 minutes. If you have a basket air fryer, you’ll probably need to cook them in two batches depending how big is your air fryer. I have a Power Oven Air Fryer, and can roast up to five trays of food at one time.
In 25 minutes, this recipe is prepped, cooked and ready to be served for dinner with the main dish of your choice.
Do I peel parsnips before roasting?
It’s best to peel older parsnips before roasting. I used a potato peeler to make this recipe and it worked perfectly. Newly harvested parsnips tend to not need to be peeled.
Do you have to boil parsnips before roasting?
The short answer is no. However, you may parboil them by adding them to salted water for several minutes, drain and then roast them if you wish.
This root vegetable side dish is a yummy way to eat your veggies. The fresh rosemary, extra virgin olive oil and garlic powder give it good flavor a step up from the ordinary.
See more Air Fryer Recipes or Side Dishes.
Air Fryer Carrots and Parsnips
Ingredients
- 2 cups carrots about two carrots
- 2 cups parsnips one parsnip
- 1/2 tbsp fresh rosemary, minced
- 2 tbsp extra virgin olive oil
- 1/4 tsp garlic powder
- salt and pepper to taste
Instructions
- First, peel and cut carrots into 1 1/2 inch pieces. They'll cook faster at this size.
- Next, peel and cut the parsnip into 1 1/2 inch pieces.
- Then, rinse and mince the fresh rosemary.
- Next, add the carrots, parsnips and rosemary to a medium sized mixing bowl.
- Then, add the oil, garlic powder salt and pepper to the carrots and parsnips and stir to coat them.
- Next, add the vegetables to the air fryer in mostly a single layer (some overlaying is o.k.)
- Last, Cook at 375F for 20 minutes. You may need to cook them in two batches if you have a basket air fryer.
Nutrition
