AirFryFeast
Air Fryer Maple-Glazed Roasted Parsnips with Herb Pesto
Sweet roasted parsnips caramelize in the air fryer, then finish with bright herb pesto for a colorful side dish.
Ingredients
- 1 lb parsnips, peeled and cut into 3-inch sticks
- 2 tbsp pure maple syrup
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional for subtle warmth)
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves
- 2 cloves garlic, peeled
- 1/4 cup toasted walnuts
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- Freshly cracked black pepper, to taste
Instructions
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Preheat your air fryer to 380 F (193 C) for 5 minutes.
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In a large mixing bowl, toss the peeled and cut parsnip sticks with olive oil, maple syrup, sea salt, black pepper, and smoked paprika until evenly coated.
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Arrange the parsnips in a single layer in the air fryer basket, avoiding overcrowding. Cook in batches if necessary based on your air fryer size.
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Air fry at 380 F for 18-22 minutes, shaking the basket halfway through for even browning, until the parsnips are golden and tender.
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Meanwhile, prepare the herb pesto: in a food processor, combine parsley, basil, cilantro, garlic, and toasted walnuts. Pulse until finely chopped.
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Slowly drizzle in olive oil and lemon juice with the processor running until a smooth pesto forms. Season with sea salt and freshly cracked black pepper to taste. Set aside.
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Once the parsnips are done, transfer them to a serving dish and generously drizzle or dollop the herb pesto over the top.
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Serve immediately for best crispness, or cool and store in an airtight container for meal prep. Keep parsnips and pesto separate for freezing.
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To reheat leftovers, air fry parsnips at 350 F for 5-7 minutes until heated through and crisp. Stir pesto before serving.
Recipe guidance
Crispiness Control
Cut the parsnips evenly and shake halfway through cooking. Maple can darken quickly, so watch the final minutes and pull the batch when the edges are browned, not burnt.
Reheat In The Air Fryer
Reheat parsnips at 350 F for 5 to 7 minutes. Store pesto separately and spoon it on after reheating to keep the herbs bright.
What To Serve With This In The Air Fryer
Serve with air fryer fish, chicken, tofu, or chickpea patties. The sweet glaze and herb pesto also work well beside a simple grain bowl or holiday-style spread.
Storage
Refrigerate roasted parsnips and herb pesto separately for up to 3 days. Keeping the pesto separate helps the parsnips hold their texture.
Freeze cooked parsnips in a single layer, then transfer to a freezer bag for up to 2 months. Do not freeze the fresh herb pesto; make or refrigerate it separately for best flavor.
Reheat parsnips in the air fryer at 350 F for 5 to 7 minutes, then spoon the pesto over them after warming.
FAQ
Can I make the pesto ahead?
Yes. Store it covered in the refrigerator for up to 3 days and stir before serving.
Can I freeze this recipe?
Freeze the cooked parsnips separately from the pesto. Reheat the parsnips in the air fryer and add fresh pesto after warming.
Why did my parsnips burn?
The maple glaze can brown fast if the pieces are too thin or crowded. Shake halfway and check early near the end.
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