Preparation: 10 minutesĀ 

Cooking: 22 minutesĀ 

Serves 4

Ingredients :

8 shallots, halved

2 tablespoons olive oil

Salt and black pepper, to taste

2 tablespoons tomato pesto

2 tablespoons water

2 carrots, sliced

2 potatoes, cut into chunks

1 rutabaga, cut into chunks

1 turnip, cut into chunks

1 beet, cut into chunks

2 tablespoons chopped fresh thyme

Directions :

1. In a large mixing bowl, combine the carrots, potatoes, rutabaga, turnip, beet, shallots, olive oil, salt, and pepper until the root vegetables are evenly coated.
2. Place the root vegetables in the basket of an air fryer.
3. Place the air fryer basket on the baking pan and slide it into Rack Position 2. Select Air Fry, set the
temperature to 400 degrees Fahrenheit (205 degrees Celsius), and set the timer for 22 minutes.
4. The vegetables were stirred twice while cooking.
5. At the conclusion of cooking, the vegetables should be tender.
6. In the meantime, whisk together the tomato pesto and water in a small bowl until smooth.
7. When done, transfer the root vegetables to a platter from the oven. Drizzle the tomato pesto mixture and sprinkle the thyme over the vegetables. Serve without delay