Roasted Fall Vegetable Platter

Equipment

• Air fryer (5.5–6 quart recommended)
• Large mixing bowl
• Cutting board and chef’s knife
• Vegetable peeler
• Tongs or spatula
• Serving platter

Ingredients

For the Vegetables

• 2 cups butternut squash, peeled and cut into 1-inch cubes
• 2 cups Brussels sprouts, trimmed and halved
• 2 cups baby carrots (or 3 medium carrots, cut into 1-inch chunks)
• 2 cups baby potatoes, halved (Yukon Gold or red)
• 1 large red onion, cut into 1-inch wedges
• 1 cup parsnips, peeled and cut into 1-inch pieces (optional)
• 1 cup beets, peeled and cubed (optional, for color)

For the Seasoning

• 3 tablespoons olive oil (or avocado oil)
• 1 tablespoon maple syrup (optional, for extra caramelization)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon (optional, enhances fall flavor)
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For Garnish (Optional)

• Fresh parsley or rosemary, chopped
• Pomegranate arils
• Toasted pecans or walnuts
• Crumbled feta or goat cheese (omit for vegan)
• Balsamic glaze

Instructions

Step 1: Prep the Vegetables (10 minutes)

1. Wash and dry all vegetables thoroughly. Dry vegetables roast better — excess moisture causes steaming instead of caramelizing.
2. Peel the butternut squash, carrots, parsnips, and beets (if using). Cut everything into uniform 1-inch pieces so they cook evenly.
3. Trim Brussels sprouts and halve them lengthwise. Halve baby potatoes. Cut the red onion into wedges, keeping the root end intact so wedges hold together.

Step 2: Season the Vegetables (5 minutes)

1. In a large bowl, combine olive oil, maple syrup (if using), garlic powder, onion powder, smoked paprika, rosemary, thyme, cinnamon, cayenne, salt, and pepper. Whisk into a paste.
2. Add the vegetables to the bowl and toss until every piece is evenly coated. Use your hands for the best coverage.

Step 3: Arrange the Air Fryer Basket (2 minutes)

1. Do not overcrowd. Air fryers work by circulating hot air; crowding steams the vegetables. Work in 2–3 batches depending on your air fryer size.
2. Add a single layer of vegetables to the basket, leaving a little space between pieces.

Step 4: Air Fry the Vegetables (Intensity & Timing Guide Below)

1. Batch 1 — Dense Vegetables (potatoes, carrots, parsnips, beets):
2. Temperature: 380°F (193°C)
3. Time: 18–22 minutes
4. Intensity: Medium-High
5. Shake the basket at the 10-minute mark, then again at 15 minutes.
6. Batch 2 — Tender Vegetables (butternut squash, Brussels sprouts, red onion):
7. Temperature: 375°F (190°C)
8. Time: 14–18 minutes
9. Intensity: Medium
10. Shake the basket at the 8-minute mark and again at 12 minutes.
11. Combined Batch (if your air fryer is large enough):
12. Temperature: 375°F (190°C)
13. Time: 20–25 minutes
14. Intensity: Medium-High
15. Shake every 7–8 minutes for even browning.

Step 5: Check for Doneness

1. Vegetables are ready when:
2. Potatoes and carrots: Fork-tender with golden, crispy edges
3. Brussels sprouts: Deeply browned outer leaves, tender centers
4. Butternut squash: Caramelized at the edges, soft inside
5. Red onion: Soft, sweet, and slightly charred
6. If vegetables need more color, air fry an additional 3–5 minutes at 390°F (199°C).

Step 6: Assemble the Platter

1. Transfer all roasted vegetables to a large serving platter.
2. Arrange by color and texture for a visually stunning presentation.
3. Garnish with fresh herbs, pomegranate arils, toasted nuts, and a drizzle of balsamic glaze.
4. Serve warm or at room temperature.

Nutrition

Calories: 185 kcal · Protein: 3 g · Fat: 7 g · Carbohydrates: 28 g Dietary · Saturated Fat: 1 g · Fiber: 5 g · Sugar: 7 g · Sodium: 320 mg