Air-fryer root veg

Ingredients

• 750 g root veg , such as butternut squash, carrot, , parsnip, swede
• olive oil
• 2 sprigs of fresh rosemary
• 3 cloves of garlic
• apple vinegar

Method

1. Roughly chop the root veg into 2cm chunks (there’s no need to peel it).
2. 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.
3. 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.
4. Peel and slice the garlic, pick and roughly chop the rosemary.
5. 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.