These sweet-savory, maple-glazed Air Fryer Root Vegetables are an easy and delicious side dish for fall and winter dinners. The air fryer makes it easy to cook tender veggies with caramelized edges using less oil than traditional roasting methods. Ready in under an hour from prep to table, this recipe makes a cozy and satisfying side alongside chicken, beef, pork, or fish.

closeup of cooked root vegetables on a white platter with a black air fryer in the background
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Why We Love Making Root Vegetables in the Air Fryer

Root vegetables are a staple in my family’s fall and winter side dish lineup. While we love making classic Roasted Root Vegetables in the oven, we also enjoy air frying them. This recipe for maple-glazed Air Fryer Root Vegetables has become a fast favorite for a few reasons:

  1. Great Texture and Flavor. Air fryers work their magic by circulating hot air around food in a compact space. When working with root vegetables, this makes it easy to develop their natural sweetness and deepen their earthy flavors. The addition of maple syrup adds an extra touch of sweetness and helps caramelize the veggies with crispy, golden edges.
  2. Nutritious. Root vegetables are packed with vitamins, minerals, and dietary fiber. By air frying them, you can reduce the amount of oil used during the cooking process as compared to other cooking methods, making this dish a lighter choice.
  3. Quick and Easy. With the help of an air fryer, these maple-glazed root vegetables are ready in under an hour, prep to table. Simply clean and chop the vegetables, toss them in the seasonings, and pop them in the air fryer.
  4. Customizable. This recipe can be adapted to include any of your favorite root vegetables. Adjust the proportions of maple syrup and seasonings to taste depending on the vegetables you choose. You can even give them a spicy kick by adding crushed red pepper flakes to the seasoning mixture.
  5. Perfect for any occasion. Maple-glazed Air Fryer Root Vegetables make a great side dish for any fall or winter meal, whether it’s a casual weeknight dinner or a holiday. They’re a great option for a vegetarian side dish at Thanksgiving!

In the market for an air fryer? Check out 8 Best Air Fryers: Breville, Ninja, Philips, and More from Bon Appetit.

overhead photo of root vegetables, a bowl of maple syrup, dried spices, and a cruet of oil on a marble board.

Ingredients You’ll Need

Making Air Fryer Root Vegetables is a breeze with only a handful of ingredients, most of which you may already have in your pantry or fridge. Here’s what you’ll need:

  • Root Vegetables. I used a mix of turnips, carrots, and sweet potatoes for this recipe, but you can include any variety you love, such as beets, parsnips, or rutabagas.
  • Maple Syrup. Enhances the natural sweetness of the root vegetables and helps them caramelize. Use Pure Maple Syrup {affilliate link}, not pancake syrup.
  • Olive Oil. You’ll only need 2 tablespoons of oil for cooking root vegetables in the air fryer, compared to 3-4 tablespoons for oven-roasted recipes. Regular olive oil, such as Filippo Berio Pure Olive Oil {affiliate link}, works well as it has a slightly higher smoke point and lighter flavor than extra virgin.
  • Onion Powder and Garlic Powder. Since cooking space is at a premium in the air fryer, I like to season the root vegetables with onion powder and garlic powder, rather than cooking onion wedges or whole garlic cloves as a part of the veggie mixture.
  • Fresh Herbs. I love the flowery flavor of thyme with root vegetables, but you can also substitute other fresh herbs, such as rosemary, sage, or a combo of your favorites.
  • Salt and Freshly Ground Black Pepper. Use kosher or fine sea salt and medium to coarse-ground pepper when prepping the veggies for air frying. Finish the dish with a few pinches of sea salt, such as Maldon Sea Salt Flakes {affiliate link}, when plating.
overhead photo of diced carrots, sweet potatoes, and turnips on a wooden cutting board with a chef's knife

How to Make Root Vegetables in the Air Fryer

To prepare the root vegetables for air frying, start by scrubbing the carrots, turnips, and sweet potatoes with a brush, peeling them, and cutting them into 3/4- to 1-inch chunks. Aim for pieces that are similar in size so that they cook evenly in the air fryer.

Next, place the root vegetables in a mixing bowl and toss them with half of the maple syrup, and the full quantities of the garlic powder, onion powder, salt, pepper, and fresh herbs. Save the remaining maple syrup to drizzle over the veggies after air frying.

overhead photo of cubed root vegetables in a glass bowl with maple syrup being poured over the top
overhead photo of cubed root vegetables in a glass bowl on a white marble board, seasoned with dried spices and fresh thyme

To cook the maple root vegetables in the air fryer, preheat it to 400 degrees F and lightly spray the basket with cooking spray. Alternatively, you can line the basket with a parchment air fryer liner {affiliate link} for easy cleanup.

Since the cooking space is small and heats up quickly, not all air fryers have a traditional “preheating” period with an indication of when the set temperature has been reached. As a general rule of thumb, I preheat any air fryer that I’m using for 5 minutes before cooking to ensure that my food cooks thoroughly and evenly.

overhead photo of cubed raw root vegetables in a black air fryer basket on a white marble board
overhead photo of cooked cubed root vegetables in a black air fryer basket on a white marble board

Once the air fryer is preheated, add the prepped and seasoned root vegetables to the basket and cook for 20-30 minutes. Toss the vegetables in the basket after 10-15 minutes to ensure even browning and caramelization. When ready, the veggies will be fork-tender in the center and browned around the edges.

Note: Some maple syrup and oil will drip off of the vegetables as they cook. If your air fryer has an exposed heating element below the food, such as a combination toaster oven model, place a drip pan under the basket. Always follow the manufacturer’s recommendations for the air fryer you’re using for the best results.

closeup of air fried carrots, turnips, and sweet potatoes sprinkled with sea salt

Serving and Storing Air Fryer Root Vegetables

Once the root vegetables are ready, transfer them to a mixing bowl and discard the sprigs of thyme. Drizzle the veggies with the remaining maple syrup. Gently toss to coat, taking care not to break the vegetables up.

Adding a little syrup after air frying gives the vegetables an extra pop of sweetness and rich maple flavor. To serve, place the vegetables on a platter and sprinkle a few pinches of sea salt over the top. For an extra pretty presentation, garnish with additional chopped fresh herbs.

These maple-glazed Air Fryer Root Vegetables are perfect served hot or warm alongside your favorite meats or seafood. My family loves to pair them with chicken, pork chops, or salmon fillets for a cozy dinner.

If you have leftovers, tightly cover and store them in the fridge for up to 4 days. To reheat, simply pop them back in the air fryer at 400 degrees F for 3-5 minutes, until heated through.

overhead photo of air fried maple glazed root vegetables on a white platter

More Easy Side Dishes

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Air Fryer Root Vegetables

Sweet and savory Air Fryer Root Vegetables are the perfect fall and winter side dish. Cooked to tender perfection with a maple syrup glaze, this recipe is versatile, customizable, and delicious.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 servings

Ingredients

  • 1 pound turnips *
  • 1 pound carrots
  • 1 medium sweet potato
  • 1/4 cup pure maple syrup
  • 2 tablespoons regular olive oil
  • 3 sprigs fresh thyme , plus additional for garnish (if desired)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher or fine sea salt , plus additional for garnish
  • 1/2 teaspoon freshly-ground black pepper , plus additional to taste
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Instructions 

  • Preheat the air fryer to 400°F.
  • Scrub and peel the root vegetables and cut them into 1-inch chunks. Place them in a large bowl and toss with the oil, 2 tablespoons of maple syrup, thyme, garlic powder, onion powder, salt, and pepper.
  • Spray the air fryer basket with non-stick cooking spray. Alternately, you can line the basket with a disposable liner for easy cleanup. Place the seasoned vegetables into the basket and place it into the air fryer.
  • Air fry the vegetables for 20-30 minutes, tossing the veggies halfway through. When ready, the vegetables will be tender in the center with caramelized edges.
  • Place the cooked root vegetables in a large bowl and remove the thyme sprigs (most of the leaves will have fallen off and you'll be left with the stems). Drizzle the vegetables with the remaining 2 tablespoons of maple syrup. Gently toss to coat.
  • Season to taste with salt and pepper and serve warm or hot. Garnish with additional fresh herbs, if desired.

Notes

*Feel free to substitute other root vegetables of your choosing, such as parsnips, rutabagas, or beets. You’ll need about 2-1/2 pounds total of vegetables.
Be sure not to overcrowd the air fryer, which will result in the vegetables steaming instead of roasting. Depending on the size of your air fryer basket, you may want to cook the vegetables in batches. 
You can also substitute different fresh herbs for the thyme, such as rosemary or sage.

A note about air fryers:

Air fryer cooking times and temperatures can vary significantly by model. Keep a close eye on the vegetables the first time you make them, and start checking them for doneness 5 minutes early. If you’re using an air fryer with an exposed heating element below the food (such as a combination toaster oven model), be sure to place a drip tray under the basket with the vegetables to catch any extra maple syrup and oil. 

Nutrition Estimate

Serving: 0.2recipe | Calories: 173kcal | Carbohydrates: 35g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 615mg | Potassium: 666mg | Fiber: 6g | Sugar: 19g | Vitamin A: 21588IU | Vitamin C: 26mg | Calcium: 92mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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