Roasted Root Vegetables

PREP: 10 MINUTES | COOK: 28 MINUTES |STEAM BUILD: 8 MINUTES |MAKES: 4 SERVINGS

Ingredients

650g mixed root vegetables, (beetroot, carrot, parsnip, sweet potatoes or potatoes)

1-2 tablespoons oil

1 tablespoon fresh thyme leaves

Sea salt, season to taste

250ml water

Directions

  1. Peel vegetables and cut into 3-4cm even sized pieces.
  2. In a bowl, add vegetables, oil, thyme leaves and salt. Toss together to make sure all the vegetables are coated in oil. Place into basket.
  3. Add water to bottom of pot. Place Cook & Crisp™ basket on top. Close the lid and move slider to middle position.
  4. Select STEAM AIR FRY, set temperature to 200 ̊C, set time to 15 minutes. Press START/STOP to begin cooking (this will STEAM for approximately 11 minutes before switching to STEAM AIR FRY).
  5. Check vegetables after 13 minutes to see if they are cooked to your preference. When cooking is complete, carefully remove the basket and serve vegetables hot.