Roasted Vegetables
A short home-style guide to Roasted Vegetables, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Cauliflower (Gobi)No cauliflower? Use broccoli or extra potato.
- Carrot (Gajar)No carrot? Use extra cabbage or capsicum.
- Capsicum (Shimla mirch)No capsicum? Use extra cabbage or onion.
- Onion (Pyaz)No onion? Use spring onions, or a little onion powder (less depth).
In the oven
- Cut cauliflower, carrot, capsicum and onion into even pieces.
- Toss with oil, salt, pepper, chilli flakes and garlic and roast in the oven at 220°C for 25 to 30 minutes, turning once, until browned at the edges.
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.