Oh my gosh, you HAVE to try this air fryer Christmas roasted parsnip and beet bowl! It’s become my absolute go-to holiday side dish—bursting with festive colors and flavors, but secretly healthy too. I first made it last year when I needed something quick yet impressive for our Christmas potluck, and now my family demands it every winter gathering.
The magic happens when those earthy parsnips and sweet beets get all crispy-edged in the air fryer while staying tender inside. And here’s the best part—you’re just 25 minutes away from a dish that looks like you spent hours roasting. No oven juggling during the busy holidays! Just toss, air fry, and serve over quinoa for a complete meal that’s as nourishing as it is beautiful.
Why You’ll Love This Air Fryer Christmas Roasted Parsnip & Beet Bowl
Listen, I know holiday cooking can be stressful—that’s why this recipe is my lifesaver every December. Here’s why it’ll become your new favorite too:
- Crazy fast: Done in 25 minutes flat while your oven’s packed with other dishes
- Secretly healthy: All those vibrant colors mean loads of vitamins (shh, no one needs to know it’s good for them)
- Festive magic: The ruby red beets and golden parsnips look like Christmas on a plate
- Easy cleanup: Just one air fryer basket to wash—no roasting pans to scrub!
Trust me, once you taste how the thyme and black pepper bring out the veggies’ natural sweetness, you’ll be making this all winter long.
Ingredients for Air Fryer Christmas Roasted Parsnip & Beet Bowl
Okay, let’s gather our colorful cast of characters! The beauty of this recipe is its simplicity—just a handful of ingredients that pack a flavor punch. Here’s what you’ll need:
- 2 large parsnips – peeled and chopped into 1-inch chunks (trust me, uniform size means even cooking)
- 2 medium beets – also peeled and chopped to match the parsnips (wear gloves unless you want pink fingers!)
- 1 tbsp olive oil – just enough to make everything glisten without drowning
- 1 tsp salt – I use flaky sea salt for extra texture
- 1/2 tsp black pepper – freshly ground if you can
- 1 tsp dried thyme – or rosemary if you’re feeling fancy
- 1/2 cup cooked quinoa – the perfect nutty base (but couscous works too)
- 1/4 cup crumbled feta – optional but oh-so-good for a salty kick
- Fresh parsley – for that final festive pop of green
See? Nothing fussy—just real ingredients that let the veggies shine. Now let’s make some magic!
How to Make Air Fryer Christmas Roasted Parsnip & Beet Bowl
Alright, let’s get cooking! This is where the magic happens—turning simple veggies into a holiday showstopper. I promise it’s easier than wrapping presents, and way more delicious.
Step 1: Prep the Vegetables
First things first—toss those gorgeous chopped parsnips and beets in a big bowl with the olive oil, salt, pepper, and thyme. Here’s my secret: use your hands to really massage the oil and spices into every nook and cranny. You’ll know it’s right when everything looks evenly coated and smells amazing (that thyme scent? Heavenly!).
Step 2: Air Fry to Perfection
Preheat your air fryer to 190°C (375°F) while you’re prepping—this gives it time to get nice and toasty. When ready, spread the veggies in a single layer in the basket (no overcrowding, or they’ll steam instead of roast!). Cook for 15 minutes, but here’s the key: shake that basket like a snow globe at the 8-minute mark. You’re looking for tender insides with crispy edges and that perfect caramelized color—beets should be vibrant, parsnips golden. If your air fryer runs hot (they all have personalities!), check at 12 minutes to prevent over-browning.
Now just pile those beauties over quinoa, sprinkle with feta if you’re feeling fancy, and dig into Christmas on a plate!
Tips for the Best Air Fryer Christmas Roasted Parsnip & Beet Bowl
After making this dish more times than I can count, here are my can’t-skip tips for absolute perfection:
- Chop evenly: Keep those parsnip and beet pieces the same size (about 1-inch chunks) so they cook at the same rate—nobody wants half-raw, half-burnt veggies!
- Give them space: Piling veggies too high in the air fryer basket is the #1 rookie mistake. Do batches if needed—it’s worth the extra few minutes for that perfect crisp.
- Peek early: All air fryers run differently. Start checking at 12 minutes—the beets should pierce easily with a fork but still hold their shape.
Follow these simple tricks, and you’ll have a holiday-worthy dish every single time. Promise!
Variations & Serving Suggestions
One of my favorite things about this recipe? How easily you can mix it up! Swap parsnips for sweet potatoes if you’re craving extra sweetness, or try goat cheese instead of feta for a creamier tang. Feeling fancy? Add toasted walnuts or pomegranate seeds for crunch and color.
While I love serving it over quinoa (that nutty flavor is perfect), this bowl also shines on a bed of kale or mixed greens. For a heartier meal, toss in some roasted chickpeas or shredded chicken. The possibilities are endless – make it your own holiday tradition!
Storage & Reheating
Got leftovers? Lucky you! Just pop them in an airtight container—they’ll keep beautifully in the fridge for up to 2 days. When you’re ready to eat again, toss them back in the air fryer at 180°C (350°F) for 3-4 minutes to bring back that perfect crispiness. No soggy veggies here!
Nutritional Information
Here’s the scoop on what’s in each delicious bowl (feta included!): About 280 calories packed with 8g fiber and 7g protein. Remember—these are estimates and might change slightly depending on your exact ingredients. The important thing? It’s nourishing holiday food that actually makes you feel good!
FAQ
Can I use frozen vegetables?
You totally can! No need to thaw—just toss frozen parsnips and beets straight with the oil and spices. Add an extra 2-3 minutes cooking time since they’ll release more moisture. The texture might be slightly softer, but still delicious!
How to make it vegan?
Easy-peasy! Just skip the feta or swap in vegan cheese crumbles (I love almond-based ones). The roasted veggies and quinoa are already plant-powered—you won’t miss a thing.
Can I double the recipe?
Absolutely! But here’s my trick: cook in batches to avoid overcrowding the air fryer. Keep the first batch warm in a low oven while the second batch crisps up. Perfect for holiday crowds!
Final Thoughts
There you have it—my favorite festive bowl that never fails to wow! Give it a try this holiday season and tell me what you think. Snap a pic and tag me—I love seeing your colorful creations!
Print
25-Minute Air Fryer Christmas Roasted Parsnip & Beet Bowl (Magical!)
- Total Time: 25 mins
- Yield: 2 servings
- Diet: Vegetarian
Description
A festive and healthy roasted parsnip and beet bowl made in your air fryer. Perfect for Christmas dinner or a winter meal.
Ingredients
- 2 large parsnips, peeled and chopped
- 2 medium beets, peeled and chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 cup cooked quinoa
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley for garnish
Instructions
- Preheat your air fryer to 190°C (375°F).
- Toss the chopped parsnips and beets with olive oil, salt, pepper, and thyme.
- Place the vegetables in the air fryer basket in a single layer.
- Cook for 15 minutes, shaking the basket halfway through.
- Check for doneness—vegetables should be tender and slightly crispy.
- Serve over cooked quinoa and top with feta cheese and fresh parsley.
Notes
- Adjust cooking time based on your air fryer model.
- For a vegan option, skip the feta cheese.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Air Fryer
- Cuisine: International