Quick-Cook Christmas Root Veggie

Potatoes, parsnips, carrots, and Brussels sprouts are combined in a single air fryer basket, prepared to accompany your roasted meat.

Serves 4

Ingredients:

• 3 medium white potatoes 

• 4 large carrots 

• 1 large parsnip 

• 2 tbsp extra virgin olive oil 

• 1 tsp dried rosemary 

• 1 tsp dried thyme 

• 225g/8oz Brussels sprouts 

• 1 tbsp balsamic vinegar 

• 1 tbsp dried parsley salt and black pepper 

Instructions:

• Clean and peel the potatoes, carrots, and parsnip, then cut them into 2 cm (¾ inch) cubes. Combine the vegetables in a bowl and incorporate the olive oil, rosemary, and thyme. Incorporate a substantial amount of salt and pepper, then blend thoroughly using your hands.

• Place the vegetables into the air fryer basket and distribute them evenly to ensure uniform cooking. Adjust the temperature to 160ºC/320ºF and cook for 10 minutes.

• Simultaneously, prepare the sprouts. Wash and halve them, then place them in the basin. Drizzle balsamic vinegar, incorporate parsley, season with salt and pepper, and combine using your hands. After the root vegetables have cooked for 10 minutes, add the prepped sprouts to the air fryer and utilize a spatula to combine the ingredients. Proceed with air frying for an additional 10 minutes.

• Upon the air fryer's signal, shake the basket or drawer, elevate the temperature to 180ºC/360ºF, and continue cooking for an additional 10 minutes, or until the root vegetables are soft when pierced with a fork.