Roasted Root Vegetable Medley

This simple recipe for roasted root vegetables is a great way to get your daily dose of vitamins and minerals. The vegetables are tossed with olive oil, thyme, salt, and pepper, then roasted in an air fryer until tender and browned. The result is a flavorful and healthy side dish that can be enjoyed with any meal.

The history of roasted root vegetables is a long and winding one. It is believed that the first people to roast vegetables were the ancient Egyptians, who used to cook them in hot sand. Over the centuries, roasting vegetables has become a popular cooking method in many cultures around the world. Today, roasted root vegetables are a staple of many home kitchens, and they can be found on the menus of restaurants of all types.

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

Ingredients

• 1 pound carrots, peeled and chopped
• 1 pound parsnips, peeled and chopped
• 1 pound sweet potatoes, peeled and chopped
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat air fryer to 400 degrees F (200 degrees C).
2. Toss vegetables with olive oil, thyme, salt, and pepper.
3. Spread vegetables in a single layer in the air fryer basket.
4. Cook for 15-20 minutes, or until vegetables are tender and browned.
5. Shake the basket halfway through cooking.
6. Serve immediately.

Why It Works

• Roasting brings out the natural sweetness of vegetables.
• The olive oil helps to keep the vegetables moist and flavorful.
• The thyme adds a subtle herb flavor to the vegetables.
• The salt and pepper help to enhance the flavor of the vegetables.