Ingredients
640 g root veg, such as carrot, butternut squash, parsnip, swede
olive oil
4 cloves of garlic
2 sprigs of fresh rosemary
red wine vinegar
How to:
Place in a large bowl with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Toss together until well coated.
Place the veg in the air-fryer* and cook at 170°C for 25 minutes, turning the veg over or shaking the basket every 10 minutes.
Peel and slice the garlic, pick and roughly chop the rosemary.
Add the garlic, rosemary and a splash of red wine vinegar to the air-fryer and toss together with the veg, then cook at 190°C for a final 10 minutes, or until cooked through and golden
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