Welcome back to Sandtondiet and to the quick and easy aifryer roast vegetable recipe. This week’s recipe is super simple and is the next in the series of airfryer recipes.
The beauty of this little gadget is that you need very little to no oil to cook the food. This week is a recipe for airfryer roast vegetables. I have chosen a few very colourful veggies but feel free to use whichever vegetables that you want. If you are going to use starchier vegetables like butternut, beetroot or sweet potato together with lower carbohydrate vegetables like marrows or peppers etc , then be sure to chop the starchier veg into smaller pieces so that they cook through properly.
The beauty of the airfryer is that the vegetables that 17 minutes to cook compared to a substantially longer cooking time in the oven. I hope that you enjoy this recipe and would love to have your feedback. Be sure to look out for next week’s recipe which is a most delicious microwave risotto. See you next week, Leanne x
Airfryer roast vegetables
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
3 baby marrows, sliced into thick rounds
5 pieces butternut, cut into small cubes
10 mushrooms, halved
3 baby gem squash, halved
2 tsp oil
- Toss the chopped and vegetables in the oil and cook in the airfryer for 17 minutes , giving the basket a shake every few minutes to ensure that the vegetables cook evenly
NOTE: feel free to use more vegetables than I have, I was just doing a small portion for a single meal for my family