Spicy Root Vegetables (Actifry)
Servings
Prep Time
Cook Time
Ready In
Recipe: #6350
August 30, 2012
"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."
Ingredients
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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