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Air Fryer Roasted Fall Vegetables
Prep Time:
15
minutes
minutes
Cook Time:
24
minutes
minutes
Total Time:
39
minutes
minutes
Servings:
6
Print Recipe
US Customary
-
Metric
Ingredients
1
sweet potato
peeled and cubed
½
pound
butternut squash
peeled and cubed
10
baby potatoes
sliced in half
3
carrots
peeled and halved
8
ounce
baby bella mushrooms
1
red onion
cut into wedges
1
head of garlic
peeled
2
tablespoons
extra virgin olive oil
or avocado oil
2
tablespoons
balsamic vinegar
1.5
tablespoons
italian seasoning
fresh thyme
to taste
2
teaspoon
salt
or to taste
freshly cracked pepper
to taste
Instructions
Preheat the air fryer at 400°F/200°C for 5 minutes.
Keep the potatoes, sweet potatoes, and squash separate from the rest of the veggies, but toss everything in the oil and spices.
Start with the sweet potatoes, potatoes, and squash in the air fryer basket and cook for 350°F/175°C for 12 minutes.
Add remaining veggies and cook for 10-14 more minutes at 350°F/175°C or until tender and crispy.
Nutrition
Calories:
199
kcal
|
Carbohydrates:
36
g
|
Protein:
4
g
|
Fat:
5
g
|
Sodium:
829
mg
|
Fiber:
6
g
|
Sugar:
7
g