Zubereitung

1. 1

   Do not thaw the frozen vegetables, but tip them straight into a bowl; once thawed they give off water and go soggy in the basket.

2. 2

   Stir the rapeseed oil together with the salt, the pepper, the paprika and the dried thyme and mix the vegetables thoroughly with it until every piece is thinly coated. Without that little bit of fat, frozen vegetables dry out in the hot air and turn leathery instead of crisp.

3. 3

   Preheat the airfryer to 190 °C.

4. 4

   Tip the vegetables into the basket in a single layer with space between them and do not stack anything; cook double the quantity in two batches, otherwise the vegetables steam in their own water instead of roasting. Cook at 190 °C.

5. 5

   Pull out the basket, give the vegetables a good shake and spread them out in a single layer again. Finish cooking at 190 °C until the edges are brown and the florets are crisp.

6. 6

   Before serving, check that the vegetables have reached 70 °C throughout; measure at the thickest pieces in the middle of the basket and cook for two minutes longer if needed.

7. 7

   Bring them to the table at once, as vegetables draw water while they are kept warm and lose their crust.