Roasted Vegetables
A home-style recipe for Roasted Vegetables. Serves 4, ready in about 40 minutes, with steps for the usual way and for the air fryer.
Ingredients
- 1 small cauliflower (gobi, about 400 g), in florets
- 2 carrots, peeled and cut into thick sticks
- 1 capsicum (shimla mirch), in 3 cm pieces
- 1 onion, in thick wedges
- 3 tbsp oil
- 1 tsp ginger-garlic paste or 3 garlic cloves, crushed
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp chilli flakes
Missing something?
- No cauliflower? Use broccoli or extra potato.
- No carrot? Use extra cabbage or capsicum.
- No capsicum? Use extra cabbage or onion.
- No onion? Use spring onions, or a little onion powder (less depth).
In the oven
- Heat the oven to 220°C.
- Toss the cauliflower, carrots, capsicum and onion with the oil, garlic, salt, pepper and chilli flakes.
- Spread them in one layer on a large baking tray, with space between the pieces. Use two trays if needed.
- Roast for 25–30 minutes, turning once halfway, until tender and browned at the edges.
- Squeeze over a little lemon juice if you like and serve hot.
Tip: Crowded vegetables steam instead of roasting, so give them room on the tray.
In the air fryer (about 25 min)
- Cut cauliflower, carrot, capsicum and onion into even pieces and toss with a little oil, salt, pepper, chilli flakes and garlic.
- Air fry at 200°C for 12 to 15 minutes, shaking halfway, until browned at the edges.
Air fryer tip: Carrot takes longest, so cut it a little smaller than the rest.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.