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andreea.cooked15
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Roughly chop the root veg into 2cm chunks (there’s no need to peel it). Place in a large bowl with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Toss together until well coated. Place the veg in the air fryer* and cook at 170°C for 25 minutes, turning the veg over or shaking the basket every 10 minutes. Peel and slice the garlic, pick and roughly chop the rosemary. Add the garlic, rosemary and a splash of red wine vinegar to the air fryer and toss together with the veg, then cook at 190°C for a final 10 minutes, or until cooked through and golden.