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Author:
Franco Salzillo
Adding veggies to one’s diet is hard, and let’s face it. Even if vegetables are nicer and more available than ever, it takes time to figure out what to do with them.
The answer is easier than you think. Air fry your veggies and complement every meal with the loveliest roasted vegetables. And you don’t need to be picky; every veggie out there comes out gorgeous from the miraculous appliance. Here’s how to use the season’s veggies to make a colorful side dish that goes great with everything, all in under half an hour.
To make roasted veggies, you need vegetables, of course. In the recipe below, we’re using vegetables typical of fall, but see what’s in season where you live. For our recipe, you’ll need waxy potatoes (better for high-temp cooking,) carrots, Brussels sprouts and beets. Again, use what you have in hand!
To take your roasted veggies to the next level, you’ll need to season them. Although there are many ways to give flavor to vegetables, we’re going with Balsamic, dried rosemary, salt and pepper. Use your favorite condiments.
Roasted vegetables are the only side dish that goes with everything. Greens are universal, and when seasonal, they’re compatible with seasonal food.
For our example, roasted turkey and mashed potatoes are an easy decision as they are typical in fall, but if we were to make roasted veggies in summer, we would pair them with a whole fried fish or other seafood, you get the idea!
Air fryer roasted vegetables are not as greasy as those made traditionally in a frying pan, so they’re even compatible with healthier meals and low-calorie diets. As long as your veggies are fresh and seasonal, you’ll find many ideas for them.
Wash and cut the vegetables. Place them in a mixing bowl and spray them with cooking oil. Add the balsamic vinegar, rosemary, salt and pepper, and toss to combine.
Preheat the air fryer to 400°F.
Transfer the seasoned vegetables to the air fryer basket. Air fry for 10-12 minutes, shaking the basket halfway through.
Serve as a side dish or starter and garnish with a drizzle of olive oil and fresh dill.
