Oven roasted vegetables in airfryer

 

In times when your oven is busy roasting your main dish and you need to roast your veggies too, the trusty airfryer is an alternative tool to help serve dinner quickly.

The trick to yummy airfried veggies is chosing vegetables of the same cooking time so that they cook evenly. Dicing them in to smaller pieces is also helpful in the cooking process.

Ingredients:

- a Vietnamese Sweet Potato (purple variety if you can get your hands on it)

- a Wedge of Japanese Pumpkin

- 1 quarter of Cauliflower

- Sprig of Rosemary

- 2 cloves of garlic

- Cumin powder

- Paprika Powder

- Celtic seasalt

- Extra virgin olive oil

other vegetables you can consider:

- Brocolli

- Mushrooms

- Onions 

- Carrots

Procedure:

Dice Japanese pumpkin, cauliflower and purple sweet potato into consistent size. Slice garlic into slices. In a baking pan lined with baking paper, spread out the vegetables and garlic. Sprinke a teaspoonful each of Cumin power and Paprika over the vegetables. Sprinkle half a teaspoon of salt, drizzle a generous serving of extra virgin olive oil. Give the vegetable a light toss to make sure that they are evenly coated. Throw in the sprig of Rosemary.

Set the airfryer to 180° Celsius for 10 mins, airfry for longer if you want them softer, put the tray into the airfryer and let it bake. Feel free to adjust the timing accordingly as different airfryers have different heat control. At 7 mins, take them out to toss them so that they cook evenly. After 10 mins, take them out and serve with mains.