Roasted Vegetables from the Air Fryer

Ingredients

• 1 Red onion (peeled)
• 1 White onion (peeled)
• 1 Sweet potato (small; peeled or thoroughly washed if organic)
• 200 g Pumpkin (seeded)
• 100 g Celeriac (peeled)
• 1 EL Olive oil
• Salt and pepper (to taste)
• 1 TL Thyme

Steps

1. 1

   Peel the red and white onions. Peel the sweet potato; alternatively, if it is organic, wash it thoroughly and leave the skin on.

2. 2

   Remove the seeds from the pumpkin and peel the celeriac.

3. 3

   Cut all the vegetables into bite-sized pieces of roughly equal size. Place the pieces in a large bowl.

4. 4

   Add the olive oil, salt, pepper, and thyme to the vegetables. Toss everything thoroughly until the pieces are evenly coated with oil and seasoning.

5. 5

   Spread the seasoned vegetables in the air fryer basket. Arrange them in a loose, even layer if possible, without the pieces overlapping too much, so they can brown.

6. 6

   Cook the vegetables at 200 °C for about 10 minutes; depending on the size of the pieces and your appliance, the total cooking time may be about 15 minutes. The vegetables should be tender and golden brown and crispy around the edges.

Notes

According to the source, the air fryer does not need to be preheated. The vegetables can be varied seasonally and according to what you have on hand, for example with leek or beetroot. Creamy dips such as whipped feta, ricotta dip, or ajvar-feta dip go well with it.

Nutrition per serving

• side dish
• vegetarian
• vegan
• air fryer
• quick
• vegetables
• autumn
• gluten-free