Air Fryer Roasted Vegetables

Ingredients

• 2 cups brussels sprouts (halved)
• 1 1/2 cups cubed parsnips
• 1 1/2 cups cubed butternut squash (about 1 small butternut squash)
• 2 tablespoons olive oil (or avocado oil)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon fresh minced rosemary (or 1/2 tsp dried)
• 1/2 cup pecans
• 1/2 cup pomegranate seeds (or dried cranberries)
• Balsamic glaze (optional)

Instructions

1. 1

   In a large bowl, combine Brussels sprouts, parsnips, and butternut squash. Drizzle with olive oil and season with salt, pepper, garlic, and rosemary. Toss to combine.

2. 2

   Transfer the veggies to the air fryer basket. Depending on the size of your air fryer, you may need to cook the vegetables in batches.

3. 3

   Air fry at 400F for 13–15 minutes, until the vegetables are cooked through and golden. Shake the air fryer basket a few times during cooking.

4. 4

   Add the pecans and pomegranate seeds to the air fryer basket, shake the basket until everything is combined, then transfer the vegetables to a serving dish. Drizzle with balsamic glaze if desired.