Ingredients:

  • 2 large Carrots (about 300g), peeled and cut into chunks
  • 1 small head Broccoli florets (about 250g), uniform in size
  • 1 medium Red or Yellow Bell Pepper (about 150g), seeded and chopped
  • 1 medium Courgette/Zucchini (about 150g), cut into half-moons
  • 1/2 large Red Onion (about 100g), cut into thick petals
  • 1 large Firm Potato (about 200g), cut into small cubes (optional parboiling)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Dried Rosemary, crushed
  • 1/2 tsp Dried Thyme
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika

Instructions:

  1. Prep and Cut the Vegetables: Thoroughly wash and critically pat all vegetables completely dry. Cut them into consistent, bite-sized pieces (about 1 inch / 2.5 cm) to ensure even cooking. Place all prepared vegetables in a large mixing bowl.
  2. Season the Vegetables: Drizzle the 2 Tbsp of olive oil over the vegetables and toss until lightly coated. Then, sprinkle the salt, pepper, rosemary, thyme, garlic powder, and smoked paprika over the oiled vegetables. Toss vigorously for 30 seconds until the seasoning is evenly distributed.
  3. Air Fry the Vegetables: Preheat the air fryer to 390°F (200°C) for 3–5 minutes (optional). Transfer only half of the seasoned vegetables into the air fryer basket; they should be in a single layer or very close to it. Cook the first batch for 8 minutes, then open and shake or toss the vegetables. Cook for another 5–7 minutes, or until tender-crisp and caramelised. Remove and repeat with the remaining batch.
  4. Final Check and Serve: Taste the finished vegetables and add a final pinch of salt or pepper if needed. Serve immediately while piping hot for maximum crispness. Optional: finish with a squeeze of fresh lemon juice or balsamic vinegar.