Air Fryer Root Vegetables with Vegan Aioli

In a small bowl, whisk together the vegan mayonnaise, minced garlic, and lemon juice. Season generously with salt and black pepper. Cover and refrigerate until ready to serve. (Prep time: 5 minutes)

Preheat your air fryer to 400 degrees F (200 degrees C) following the manufacturer's instructions. Ensuring the air fryer is properly preheated is crucial for even cooking and optimal caramelization. (Prep time: 5 minutes)

In a separate small bowl, combine the olive oil, minced fresh rosemary, minced garlic, kosher salt, and black pepper. Allow this mixture to sit and infuse while you prepare the vegetables. (Prep time: 3 minutes)

In a large bowl, combine the parsnips, baby red potatoes, baby carrots, and red onion. Pour the olive oil-rosemary mixture over the vegetables and toss thoroughly, ensuring each piece is evenly coated. (Prep time: 7 minutes)

Arrange the vegetables in a single layer in the air fryer basket. If necessary, use a rack to create a second layer, being careful not to overcrowd the basket. Overcrowding will steam the vegetables instead of roasting them. Reserve any remaining vegetables for a second batch. (Prep time: 3 minutes)

Air fry the vegetables for 15 minutes, then transfer them to a plate and keep warm. Continue air frying in 5-minute intervals, checking for desired doneness and browning. The exact cooking time will depend on your air fryer model and the size of the vegetable pieces. (Cook time: 15-25 minutes)

Place the remaining vegetables in a single layer in the air fryer basket, again using a rack if needed. Air fry until they reach the desired doneness and browning, approximately 15 minutes, checking frequently. (Cook time: 15 minutes)

Serve the air-fried root vegetables immediately with a generous dollop of the chilled vegan aioli. Garnish with fresh lemon zest for a final burst of flavor and aroma.