Roasted Winter Vegetables

The air fryer caramelizes the edges of the vegetables while keeping the centers tender.

Prep15

Cook20

Total35

Servings4

Ingredients

11/³ cup parsnips (1 small)
11/³ cup celery (3-4 stalks)
2 red onions
11/³ cup butternut squash (1 small)
1 Tbsp fresh thyme needles
1 Tbsp olive oil
pepper & salt

Instructions

Preheat the Airfryer to 390°C.
Peel the parsnips and onions. Cut the parsnips and celery into 2 cm cubes and the onions into wedges. Halve the butternut squash, remove the seeds and cut into cubes. (There’s no need to peel it.) Mix the cut vegetables with the thyme and olive oil. Season to taste.
Place the vegetables into the basket and slide the basket into the Airfryer. Set the timer for 20 minutes and roast the vegetables until the timer rings and the vegetables are nicely brown and done. Stir the vegetables once while roasting.

Gourmet Geek Tip

Cut the vegetables into similar-sized pieces for even cooking. | Stir halfway through so all sides have a chance to brown. | Serve with: Roasted chicken, beef, fish, or quinoa.

Equipment

Air fryer • Sharp knife • Cutting board • Large mixing bowl • Tongs or spatula