Category
Side Dishes
Servings
4
Prep Time
5 minutes
Cook Time
35 minutes
Rack Position
3
Ingredients
- 2 carrots, peeled, halved, cut into chunks
- 2 parsnips, peeled, halved, cut into chunks
-
1⁄2 butternut squash, seeds removed, peeled, cut into chunks
-
4 celery roots, peeled, cut into chunks
- 1T vegetable oil
- 1t ground cumin seeds
- 1t ground coriander
- 1t garlic powder
- Sea Salt and freshly ground black pepper, to taste
Directions
Gather all of the ingredients needed for the Roasted Root Vegetable recipe.
- Place all of the vegetables and the squash into a bowl and drizzle them with vegetable oil.
Add cumin seeds, coriander, garlic powder, salt, and pepper to the bowl.
Toss the vegetables to evenly coat them with the vegetable oil and seasonings.
Press PRESET and use the START/PAUSE dial to select PRESET 93.
Press START/PAUSE to begin preheating. Once preheated, the unit will beep twice, display “Ready”, countdown for 10 seconds and then beep once to give you time to insert your food.
Open the door and place the vegetables and squash in the Air Fry Basket, and slide it into rack position 3. Close the door to begin cooking (330°F for 35 minutes). Once completed, the unit will beep three times and display “End”.
Plate the vegetables and enjoy!
