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  • 2 large sweet potatoes
  • 4 large parsnips
  • 4 carrots, assorted colors
  • 12 tablespoons of olive oil
  • 12 tablespoons of chopped rosemary
  • garlic powder, to taste
  • cornmeal
  • salt

* For best results, make sure to cut the vegetables roughly the same size, for even cooking.


  1. Set your Airfryer to 350 F.
  2. Peel and trim all of the vegetables. Cut into 1/2-inch sticks. The best way to do this, is to cut the vegetables into slices first, lengthwise, and then across to create ‘fries’. Place the vegetables into 3 bowls, respectively.
  3. Drizzle the vegetables with olive oil, rosemary, garlic powder, and a sprinkle of cornmeal. Toss well to combine.
  4. To air-fry, place half of the sweet potatoes into the fry basket, making sure not to go over the max line. Cook for 6-9 minutes or until crispy. Transfer to a wire rack and sprinkle with salt while still hot.
  5. For the parsnips, cook for 3-4 minutes. For the carrots, cook for 10-15 minutes.
  6. Serve directly on the cooling rack, family-style, or on a large platter. Veggie fries are best enjoyed warm, fresh out of the Airfryer.