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Air fryer Root vegetables

Name: Air fryer Root vegetables
Yield: 1
Ingredients: 500 raw beetroot, peeled and cut into wedges; 500 parsnips, peeled and cut into half's/quarters lengthwise; 1 thyme; 3 bay leaves; 2 maple syrup; 2 olive oil; 50 unsalted butter, very soft or melted; 50 blanched hazelnuts, roughly chopped, leave some whole; Sea salt & pepper

By: Schwartz UK

March 11, 2026

Air fryer-roasted vegetables like beetroot, parsnip and carrot are made extra-flavourful with Schwartz® Thyme and Bay Leaves, and sweet maple syrup. Toasted hazelnuts add enticing crunch and nuttiness to this fall or holiday side dish.

Ingredients

1
500 raw beetroot, peeled and cut into wedges
500 parsnips, peeled and cut into half's/quarters lengthwise
1 thyme
3 bay leaves
2 maple syrup
2 olive oil
50 unsalted butter, very soft or melted
50 blanched hazelnuts, roughly chopped, leave some whole
Sea salt & pepper

Nutrition Information

(per serving)

Key products

Bay Leaves

£2.15

Dried Thyme

£2.15

Sea Salt and Black Peppercorns Grinders Set

£5.50

Instructions

In a large bowl, combine everything apart from the hazelnuts, mix well until everything is combined and coated. *
Put your veg mix into the air fryer at 180 degrees for 15 minutes. After 15 minutes, shake, add hazelnuts and cook for another 15 minutes. *
Once everything is cooked and the hazelnuts are toasted, remove and serve. Make sure you, use the melted butter that has collected in the bottom to drizzle over everything! *