Air Fryer Parsnips and Carrots

Name: Air Fryer Parsnips and Carrots
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cup parsnip (peeled, cut like French fries); 1 cup baby carrot (cut like French fries); 1 tsp olive oil (for misting); a pinch salt; a pinch black peppercorns (freshly milled); 5 sprig parsley (chopped); 5 sprig cilantro (chopped); 1 clove garlic; 1 tbsp pumpkin seed; ¼ tsp crushed red chili; 1 tsp lime juice; ¼ tsp salt; ¼ tsp black pepper (freshly milled); 2 tbsp olive oil (extra virgin)

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Air Fryer Parsnips and Carrots is a delightful twist on the classic roast vegetables. Air-fried parsnips and carrots are crispy on the outside and tender on the inside. Their natural sweetness is amplified by caramelizing them in the air fryer. The chimichurri bursts with the tangy kick of garlic, zesty lime, pumpkin seeds, and bold, herby flavors of parsley and cilantro, complementing the earthy veggies. Paired with the herbaceous dip, this healthy side dish is comforting and exciting when served with roast meat, a fresh salad, or on its own!

I had heard about the Argentine asado, and I wanted to give it a try while we were in Buenos Aires, Argentina. My husband and I went looking for it on the Buenos Aires beach. As we got closer to one grilled meat stall, the air was filled with the aroma of mouthwatering roast meat. We were willing to wait in line to taste the chicken barbecued in charcoal pits.

I thought that this was all there was to it – roast chicken. But what caught my attention when our order was made was the chimichurri sauce drizzled on it. It was flecked with parsley, cilantro, garlic, and spices, not to mention vinegar. The unusual ingredient that the stall owner added was pumpkin seeds. I had not tasted this before and was instantly hooked. The morsels of juicy chicken with dollops of chimichurri sauce on top made every bite burst with flavors and textures. Both of us enjoyed this simple dish, warming ourselves by the fire pit and soaking in the sights and rhythm of the evening.

Argentine chimichurri:

No one knows the exact origin of the Argentine chimichurri. Some believe that the cowboys of the Argentine pampas used herbs and oil to flavor their meat, while others think the European immigrants brought the herb and garlic-based sauces to South America. This condiment is widely used in Spain, Argentina, Uruguay, Paraguay, and parts of Italy. It is either used as a marinade or as a finishing sauce or condiment. The Mexican version of chimichurri is similar but leans more on the spicier side.

I am not well-versed in South American cuisine, but I was inspired to use the chimichurri sauce with roast veggies. So, I recreated the chimichurri by using lime juice (instead of vinegar) in addition to the garlic, chili flakes, parsley, pumpkin seeds, and freshly milled black peppercorns.

Benefits of air frying:

Food that is cooked in an air fryer is much healthier than the traditional fried versions, as it uses very little oil. Air frying promotes even and fast cooking while preserving nutrients. Although there is no difference between baking or air frying food, the latter has a lower energy consumption, cooks food without splattering, making it easy to clean, and leaves very little odors in the kitchen.

Frequently Asked Questions:

Should I peel the parsnips and carrots?

I have peeled the parsnips and used peeled baby carrots, although peeling or coring them is a personal preference. The cooking time does not vary much should you choose to air fry the veggies with their skin.

2. Should I parboil the parsnips?

Parboiling or microwaving cut parsnips, and carrots is not necessary. In my opinion, these veggies taste great when roasted or air-fried without parboiling them.

3. What are some variations of this dish?

You could use this recipe to air fry zucchini, eggplant, Brussels sprouts, or sweet potato. Other variations of the dips that I have tried are harissa, pesto, and balsamic vinegar mixed with honey.

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Ingredients for the Air Fryer Parsnips and Carrots:

measured ingredients in bowls

Vegetables: parsnips and carrots
Chimichurri: parsley, cilantro, garlic, lime juice, olive oil, pumpkin seeds, chili flakes, crushed black peppercorns

Here are the step-by-step instructions on how to make this dish. For the measurements, please refer to the recipe card below.

How to make the Air Fryer Parsnips and Carrots:

Air fry the parsnips and carrots: Spread the parsnips and carrots, chopped like French fries (batonnet-chopped), on a foil-lined air fryer tray. Sprinkle salt and mist or drizzle olive oil. Air fry for 15 minutes.

parsnips and carrots strips on a foil lined tray

2. Remove the tray from the air fryer, shake or flip the veggies over, mist with olive oil, and air fry for 10 minutes or until the edges are slightly charred.

air fried parsnips and carrots

3. Make the chimichurri: While the parsnips and carrots are air frying, make the chimichurri by grinding all the ingredients in a spice grinder to a coarse mixture.

chimichurri in a spice grinder

4. Once the parsnips and carrots are air-fried with crispy edges, remove the tray. Serve these Air Fryer Parsnips and Carrots with dollops of the chimichurri on top, garnished with parsley.

Tips:

Drizzle or mist olive oil over the veggies halfway through cooking to get crispy edges.
Please chop the parsnips and carrots to a similar size to ensure even cooking.
To check for doneness, look for crispy edges and fork-tender veggies.