Air-Fryer Roasted Root Vegetables

Pasos

1. Preheat the air fryer to 190 °C for 5 minutes. This preheating matters: the basket must already be hot so it sears the surfaces instead of steaming the vegetables.
2. Wash the potatoes, carrots, parsnips, and celeriac. Peel the carrots, parsnips, and celeriac; leave the potato skins on if they are thin. Cut all the root vegetables into evenly sized pieces, close in size, so the tips brown without leaving the centers firm.
3. Peel the onions and cut them into thick wedges. Lightly crush the garlic with the flat side of a knife, without turning it into a purée, so it flavors the oil without burning too quickly.
4. Put the root vegetables and onions in a large bowl. Add the olive oil, salt, pepper, roughly stripped thyme leaves, bay leaves, and garlic. Mix thoroughly by hand or with a spatula until every piece is glossy with a thin coating of oil.
5. Arrange a first layer of vegetables in the air-fryer basket without packing them down. Cook at 190 °C for 15 minutes, shaking the basket halfway through. The vegetables should just begin to turn blond at the corners and smell of roasted garlic.
6. Continue cooking at 190 °C for 10 to 15 minutes, gently turning the larger pieces. The vegetables are ready when the tip of a knife slides into the potato and celeriac without resistance and the edges are golden brown.
7. If everything does not fit in a single layer, cook the rest the same way, then combine all the batches in the basket. Reheat together at 180 °C for 3 to 4 minutes to even out the heat and revive the crispness.
8. Remove the bay leaves and any garlic cloves that have browned too much. Taste a piece of potato and adjust the salt if needed. Add the chopped flat-leaf parsley at the last moment, off the heat, to preserve its freshness.
9. Serve immediately, piping hot, in a deep bistro-style dish. The vegetables should be tender at the center and lightly caramelized outside, with a clear aroma of thyme, roasted onion, and olive oil.