Leafy Greens with Roasted Root Vegetables

This recipe for Leafy Greens with Roasted Root Vegetables is a fantastic way to get your daily dose of vegetables. The root vegetables are roasted in the air fryer until tender and browned, and then the leafy greens are added and cooked until wilted. The whole dish is drizzled with lemon juice and sprinkled with parsley, and it's ready to serve.

I first came up with this recipe when I was looking for a way to use up some leftover root vegetables. I had roasted a bunch of carrots, parsnips, and sweet potatoes for another dish, and I had some leftover. I didn't want to just throw them away, so I decided to see if I could make a new dish with them.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound root vegetables (such as carrots, parsnips, and sweet potatoes), peeled and chopped
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bunch leafy greens (such as kale or spinach), washed and chopped
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the air fryer to 400°F (200°C).
2. In a large bowl, combine the root vegetables, olive oil, thyme, salt, and pepper. Toss to coat.
3. Spread the root vegetables in a single layer in the air fryer basket. Air fry for 15-20 minutes, or until tender and browned.
4. Add the leafy greens to the air fryer basket. Air fry for 2-3 minutes, or until wilted.
5. Transfer the roasted vegetables and greens to a serving bowl. Drizzle with lemon juice and sprinkle with parsley.
6. Serve immediately and enjoy!

Why It Works

• Roasting the root vegetables in the air fryer concentrates their flavors and makes them tender.
• Adding the leafy greens at the end of the cooking process ensures that they don't overcook.
• The lemon juice and parsley add a bright, fresh flavor to the dish.