This delectable recipe for your supper combines parsnips, carrots, baby red potatoes, and red onions with garlic and rosemary. If fresh rosemary is not available, substitute any other fresh herb of your choosing. I bet you’ll like them if you try them with the garlic aioli!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup vegan mayonnaise (such as Vegenaise®)
- 1 clove garlic, minced
- ½ 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
- 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)
Instructions
- Combine mayonnaise, garlic, lemon juice, salt, and pepper in a small bowl for the garlic aioli; place in the refrigerator until ready to serve.
- Preheat the air fryer to 400 degrees F (200 degrees C) if your air fryer manufacturer recommends preheating.
- 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.
- Air fry for 15 minutes.
- 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.
- 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.
- 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.
Reviews
These were great; I need to remember the family doesn’t like foods too oily. Next time (because they LOVED the selection of vegetables) I will serve the dressing on the side. But completely yummy.
This was absolutely delicious. I had two parsnips, a half a carrot, and russet potatoes. I didn’t make the dip and served the side with tilapia.
Home Run Bibi!! People if you do not make this recipe then you are missing out. I made a regular aoli and we couldn’t stop eating it. We make this weekly b/c it is good for you, tastes AMAZING, and everyone LOVES it. Thank you Bibi for sharing your recipe! 🙂