Herb-Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A serious celebration of seasonal roots, roasted to perfection with a medley of earthy herbs. This French recipe, ready in about 35 minutes, pairs Carrots, Beets, Parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and julienned Carrots
• 1 medium, peeled and sliced Beets
• 1 cup, chopped Parsnips
• 1 small, diced Onion
• 3 tbsp Olive oil
• 1 tbsp, fresh, chopped Rosemary
• 1 tsp, fresh, chopped Thyme
• 1 tsp Salt
• 1/2 tsp Black pepper

The air fryer we’d crisp this in → Best Air Fryers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat air fryer to 400°F (200°C). Toss 1 lb julienned carrots, 1 medium sliced beet, 1 cup chopped parsnips, and 1 small diced onion in 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Spread in a single layer and air fry for 20 minutes, shaking halfway through, until edges are crispy and vegetables are tender.
3. Step 3: Toss with 1 tbsp chopped rosemary and 1 tsp chopped thyme, ensuring each piece is coated in the aromatic herbs. Serve immediately for a serious, savory side.