Crispy Air Fryer Roasted Potatoes, Carrots, and Zucchini

1.Prepare the vegetables: Wash and chop the potatoes, carrots, and zucchini according to the specified sizes. Ensure the pieces are roughly uniform for even cooking.

2.Season the vegetables: Place all chopped vegetables in a large mixing bowl. Drizzle with olive oil, then sprinkle with kosher salt, garlic powder, dried thyme, smoked paprika (if using), and black pepper. Toss thoroughly until all vegetables are evenly coated with the oil and seasoning mixture.

3.Preheat the air fryer to 200°C (400°F).

4.Load the air fryer: Place the seasoned vegetables into the air fryer basket. Do not overcrowd the basket; the vegetables should be in a single layer or close to it. If necessary, cook in two separate batches for maximum crispiness.

5.First cook cycle: Air fry the vegetables for 10 minutes.

6.Shake and continue: Open the air fryer and shake the basket vigorously to redistribute the vegetables. Return the basket and continue cooking for an additional 8 to 12 minutes, or until the potatoes are golden brown and crispy, and the carrots are tender when pierced with a fork.

7.Serve: Transfer the roasted vegetables to a serving dish. Garnish immediately with fresh chopped parsley and serve hot.