MIXED*****Roasted Root Vegetables (ActiFry)

By Unblond1

Loved this! Great way to get a combination of vegetables. I loved the crispy herbs too. (D left most of the herbs but he did eat the veggies)

04/05/11 - Made with just carrots and parsnips, a shallot and some sliced garlic - again, loved it.

2012/2013 - I've also had good success with a pre-mixed chopped blend from PC which has butternut squash, carrots, onions and leeks and D always likes this one. Add the olive oil, garlic and herbs and adjust the cooking time based on the actual size of the diced veggies. You can put everything together on the weekend, put it in a ziplock bag in the crisper and cook it later in the week.
27/12/16 - Made in the ActiFry with 200 grams each parsnip, turnip, carrot, squash and sweet potato, no shallots, 1 full head of garlic - Yummy and easy to boot.

Ingredients

• n.b. don't go smaller on the sizes, it will burn before it cooks!
• 1 parsnip - 2" chunks
• 1 baby turnip - quartered - I didn't have this
• 1 carrot - 2" chunks
• 5 1/2 - 7 oz. butternut squash - 2" chunks
• 5 1/2 - 7 oz. peeled sweet potato - 2" chunks
• 2 large shallots, quartered
• 1 - 2 cloves garlic, finely chopped
• 1 tbsp. torn fresh rosemary
• 1 tbsp. fresh oregano leaves
• 1 tbsp. fresh thyme leaves
• 1 tbsp. torn fresh sage
• 2 - 3 tbsp. evoo
• Maldon salt and coarsely ground black pepper
• 1 tbsp. chopped fresh parsley, to serve (I didn't remember to add this and it didn't need it)

Details

Servings 3

Preparation

Step 1

* Preheat oven to 425.

* Combine all ingredients except parsley in a large bowl, stirring to mix well.

* At this point, I put everything in a large ziplock and put it in the fridge for three days before I cooked it, which I'm sure contributed greatly to the end result.

* Pour onto a baking tray, as close to one layer as you can get it. (I used a teflon baking tray and the large oven, which worked perfectly)

* Roast for 40-50 minutes, shaking occasionally, and turning once, halfway through, until cooked and nicely browned.

* Toss with chopped parsley and additional salt and pepper, if necessary, and serve.

*TO MAKE IN ACTIFRY* Cut veg into 1/2" cubes, the same size as garlic cloves and combine all ingredients except herbs, including whole garlic cloves, with 2 tablespoons olive oil and a good pinch of kosher salt and mix well. Add 1 tablespoon duck, goose or bacon fat to the Actifry and melt for two minutes then add the veg and cook for 35 - 45 minutes until done and crispy. Add chopped herbs after the first 20 minutes so they don't burn. Stir in parsley (if you remember) and serve.

*NUTRITION:* (Using ActiFry method)

Calories 324.5
Total Fat 14.6 g
Saturated Fat 2.8 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 9.7 g
Cholesterol 2.5 mg
Sodium 140.6 mg
Potassium 838.4 mg
Total Carbohydrate 47.0 g
Dietary Fiber 9.9 g
Sugars 11.8 g
Protein 4.7 g