Prepare the butternut squash and the sweet potato in an equal bite-sized dice. Peel the carrots, and cut them in slightly smaller pieces on a harsh diagonal. This gives them more surface area so that they cook evenly with the softer vegetables.

In the bottom of a large bowl, whisk together the olive oil, apple cider vinegar, dried sage, garlic powder and a generous amount of both salt and pepper. Add the prepared vegetables to the bowl and toss to coat well and the seasoning mixture.

Preheat your air fryer to 380F if your model requires it. Spread the vegetables out in an almost flat layer (it’s okay if a few pieces are overlapping!) in the air fryer basket. Air fry at 380F for 20-25 minutes, tossing occasionally until all the vegetables are tender and slightly golden around the edges. If you plan to double the recipe, be sure to cook in batches.

Serve the vegetables as a side with dinner! You can leave the cooked veggies in the air fryer to keep warm while the rest of the food cooks. Store leftovers in an airtight container in the fridge for up to 5 days. Leftover cold roasted veggies would be delicious in a Fall salad!