Description
Jamie Oliver’s air fryer roast vegetables are a medley of fresh seasonal vegetables, lightly seasoned and cooked in an air fryer to bring out their natural sweetness and crispness. This method saves time compared to oven roasting and delivers consistent, delicious results with minimal effort.
Ingredients
- Carrots (2 medium): Peeled and cut into sticks or rounds.
- Zucchini (1 large): Sliced into thick rounds.
- Red bell pepper (1): Deseeded and cut into chunks.
- Potatoes (2 medium): Diced into bite-sized pieces.
- Red onion (1 large): Cut into wedges.
- Olive oil (2 tablespoons): Helps to coat the vegetables and enhance crispiness.
- Garlic powder (1 teaspoon): Adds a savory depth of flavor.
- Paprika (1 teaspoon): For a smoky kick.
- Dried thyme (1 teaspoon): Optional, for a fragrant herbal touch.
- Salt and pepper: To taste.
Instructions
Step 1: Prepare the vegetables
- Wash, peel, and chop all vegetables into similar-sized pieces to ensure even cooking.
Step 2: Season the vegetables
- In a large mixing bowl, combine the vegetables.
- Drizzle with olive oil and sprinkle with garlic powder, paprika, thyme, salt, and pepper.
- Toss until the vegetables are evenly coated.
Step 3: Preheat the air fryer
- Preheat your air fryer to 200°C (400°F) for 3–5 minutes.
Step 4: Roast the vegetables
- Place the vegetables in the air fryer basket in a single layer.
- Cook at 200°C (400°F) for 15–20 minutes, shaking the basket or flipping the vegetables halfway through for even cooking.
Step 5: Check doneness
- The vegetables should be golden and tender when pierced with a fork. Adjust cooking time if needed.
Step 6: Serve
- Serve the roasted vegetables hot as a side dish or add them to salads, grain bowls, or wraps.