Air Fryer Veggies
By Connor Forbes
I am starting to get some veggies in my garden from a volunteer tomato plant that just popped up out of nowhere, and a broccoli plant that I planted in December. It’s a very exciting time around here.
And I know I talk a lot about my garden, and I wouldn’t expect anything different from me this year. I am finally starting to feel confident in my gardening abilities going into my 5th summer growing. Like anything, gardening takes practice and continual learning.
My second favorite thing around here is my air fryer that I bought my wife for Christmas. Note that I called it my. Because while technically it’s hers, I have been using it on the daily. To cook entire meals, reheat food, and make absolutely delicious sides.
One such delicious side is these veggies. They get crispy and charred and have the most intense deep flavors you can pull from them.
Super simple, super yum, super-fast.
If you don’t have an air fryer, don’t fret, you can roast them as well at 450, until charred and crispy to your liking.
Ingredients
· Olive Oil
· Salt
· Vegetables
To Make
I made this recipe with broccoli and tomatoes from the garden here, but have also done carrots, Brussels sprouts, asparagus, and sweet potato. It all works great.
Coat your veggies in olive oil and salt to taste. Place in the air fryer and hit the fry setting. Check on them halfway through the cycle and pull out when they have hit your desired level of fried. EAT!
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