45 mins (10 minutes prep, 35 minutes cook)
Super easy
serves 4
Ingredients
640g root veg, such as carrot, butternut squash, parsnip, swede
olive oil
4 cloves of garlic
2 sprigs of fresh rosemary
red wine vinegar
Method
- Roughly chop the root veg into 2cm chunks (there’s no need to peel it).
- Place in a large bowl with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Toss together until well coated.
- Place the veg in the air-fryer* and cook at 170°C for 25 minutes, turning the veg over or shaking the basket every 10 minutes.
- Peel and slice the garlic, pick and roughly chop the rosemary.
- Add the garlic, rosemary and a splash of red wine vinegar to the air-fryer and toss together with the veg, then cook at 190°C for a final 10 minutes, or until cooked through and golden.
*Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.
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