Roasted Heritage Carrots and Rhubarb
An interesting way to present rhubarb as a tasty side vegetable.
Servings 4 . Makes 2 cups.
Wash and chunk the carrots. Roast in oil in the Actifry for about 20 minutes.
Meanwhile, wash and chunk the rhubarb into 1 cm (1/2 inch) chunks; chop the walnuts up roughly and set aside; wash and zest the orange, set the zest aside, then peel and section the orange and set the sections aside.
After 20 minutes, add rhubarb, stevia and walnuts, cook for another 5 minutes.
Stir in 2 tbsp orange zest and the peeled sections from the orange. Serve immediately.
Basket-type hot air fryer directions (such as a Philips AirFryer™):
Put 1 teaspoon of the oil in a large bowl. Toss the carrots in it. Put in machine. Roast for 20 minutes at 160 C / 320 F. Toss. Raise machine temperature to 180 C / 350 F. Roast for another 6 minutes. Take out, put in large bowl with the second teaspoon of oil, the stevia, the rhubarb chunks, and the walnuts. Toss. Return to machine for a final 6 minutes of roasting. Put in large bowl, toss with the 2 tbsp orange zest and the peeled sections from the orange. Serve immediately.
Serving: 1g | Calories: 182kcal | Protein: 5.2g | Fat: 10.1g