Spicy Root Vegetables (Actifry)

5
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"If you want your family to eat more healthy vegetables this recipe is for you. The vegetables come out crispy outside and soft inside You do need an "Actifry". This is another great recipe from the Actifry cook book. For my 2 pounds of mixed vegetables I used 1 parsnip, 2 medium carrots, Some turnip and red fingerling potatoes. Make up your own combination, use sweet potatoes. The Actifry recipe says it is for 6 but I say only 4."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (184.1 g)
  • Calories 361.6
  • Total Fat - 2.5 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 13.6 mg
  • Total Carbohydrate - 81.2 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.1 g
  • Protein - 3.2 g
  • Calcium - 45 mg
  • Iron - 2.2 mg
  • Vitamin C - 73.5 mg
  • Thiamin - 0.3 mg

Step 1

Rinse your prepared vegetables in water, drain well. Use a clean kitchen towel to dry the veggies thoroughly

Step 2

Mix together the chili powder, cumin & coriander

Step 3

Place the prepared veggies in a plastic bag or bowl. Add the garlic, spices and 2 tablespoons oil, mix thoroughly until all the vegetable cubes are coated evenly

Step 4

Place all the vegetables into the Actifry bowl, drizzle with remaining 1 tablespoon oil. set timer for 30 minutes, turn on. If the vegetables are not tender turn on for another minute or two Sprinkle with fresh cilantro, season with salt and pepper and serve.

Tips & Variations


No special items needed.

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