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Air Fryer Fall Harvest Root Wedges with Apple Butter Glaze

A mix of sweet potato, carrot, parsnip, and beet wedges air fried in a warm spice blend and tossed in a tangy apple butter glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the wedges
  • 2-2.5 lb mixed root vegetables sweet potato, carrot, parsnip, beet, turnip, cut into wedges
  • 2 tbsp olive or avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne optional
For the apple butter glaze
  • 3 tbsp apple butter
  • 1 tbsp apple cider vinegar or lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup if the apple butter isn't sweet
  • salt a pinch

Equipment

  • Air fryer
  • Large bowl
  • Small bowl

Method
 

  1. Preheat the air fryer to 390°F. Toss the wedges with the oil and spices, coating every surface.
  2. Cook in a single layer in batches 12 to 16 minutes, shaking halfway. Thick beet and rutabaga run closer to 16; carrot and sweet potato 12 to 14. Hold finished batches in a 225°F oven.
  3. Whisk the glaze ingredients.
  4. Transfer the hot wedges to a bowl, spoon in the glaze, and toss so the heat helps it cling. Serve at once.

Notes

Cook beets separately if you don't want everything stained purple.
Match wedge sizes so the mix cooks at one rate.
Glaze while hot so it sticks.