Air Fryer Root Vegetables with Vegan Aioli


Parsnips, carrots, baby red potatoes, and red onion combine with garlic and rosemary to make this delicious dish for your meal. If you don't have fresh rosemary, use another fresh herb to your liking. Try them with the garlic aioli--I think you will like it!

Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
8 servings


Garlic 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

  • ½ pound baby carrots, split lengthwise

  • ½ red onion, cut lengthwise into 1/2-inch slices

  • ½ teaspoon grated lemon zest, or to taste (Optional)


  1. Combine mayonnaise, garlic, lemon juice, salt, and pepper in a small bowl for the garlic aioli; place in the refrigerator until ready to serve.

  2. Preheat the air fryer to 400 degrees F (200 degrees C) if your air fryer manufacturer recommends preheating.

  3. Combine olive oil, rosemary, garlic, salt, and pepper in a small bowl; set aside to allow the flavors to mingle. Combine parsnips, potatoes, carrots, and onion in a large bowl. Add olive oil-rosemary mixture and stir until vegetables are evenly coated. Place a portion of vegetables in a single layer in the basket of the air fryer, then add a rack and another layer of vegetables.

  4. Air fry for 15 minutes.

  5. When the timer sounds, you may plate the veggies and keep warm, or continue cooking in 5 minute intervals until the vegetables reach desired doneness and browning.

  6. Place remaining vegetables in the bottom of the air fryer basket and air fry for 15 minutes, checking for doneness, as needed. Use the rack again, if you have more vegetables than fit in a single layer. When all the vegetables have cooked, serve with garlic aioli and garnish with lemon zest.

Cook'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
Vitamin C 18mg 88%
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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