½ butternut squash, seeds removed, peeled, cut into chunks
4 celery roots, peeled, cut into chunks
1T vegetable oil
1t ground cumin seeds
1t ground coriander
1t garlic powder
Sea Salt and freshly ground black pepper, to taste
Directions
Gather all of the ingredients needed for the Roasted Root Vegetable recipe.
Place all of the vegetables and the squash into a bowl and drizzle them with vegetable oil.
Add cumin seeds, coriander, garlic powder, salt, and pepper to the bowl.
Toss the vegetables to evenly coat them with the olive oil and seasonings.
Press Menu and use the START/PAUSE dial to select Menu Preset 47.
Press START/PAUSE to begin preheating. Once preheated, the unit will beep twice, display “Ready”, countdown for 10 seconds and then beep once to give you time to insert your food.
Open the door and place the vegetables and squash in the Air Fry Basket, then slide it into Position 3. Close the door to begin cooking at 330˚F for 35 minutes, after which the unit will beep three times and display “End”.
