• Wash and rinse the vegetables.
  4 cup of mixed Vegetables - I have used Butternut Squash
• Chop them into cubes or as required.
  
• Try to cut the pieces into the same size so they roast evenly.
• Soak them in cold water for 30 minutes.
  
• Drain and discard all the water.
  
• Pat the vegetables dry on a clean muslin cloth.
  
• Add all the vegetables to a bowl.
• Add oil, crushed garlic, rosemary, and salt.
  4 tablespoons of Olive Oil - Vegetable oil of your choice, 2-3 sprigs of Rosemary - Can be replaced with any herbs, 2-3 cloves of Garlic crushed - can be skipped, Salt
  
• 
• Give it a nice mix.

Roasting Vegetables in Air Fryer

• Preheat the air fryer to 180 Deg C / 350 F
• Once preheated add the vegetables to the air fryer basket.
• Set the timer to 15 minutes and roast it.
• Turn in between around 7-8 minutes.
• After 15 minutes, check if they are done.
• If not, continue roasting in intervals of 3-5 minutes. If you are making 4 cups, a 5-minute interval is fine, or else reduce the time, as when you have fewer vegetables in the basket it will roast faster.

Roasting Vegetables in an oven

• Preheat the oven to 180 Deg C / 350 F
• Once preheated add the vegetables to a large oven tray.
• Set the timer to 15 minutes and roast it.
• Turn in between around 7-8 minutes.
• After 15 minutes, check if they are done.
• If not, continue roasting in intervals of 3-5 minutes. If you are making 4 cups, a 5-minute interval is fine, or else reduce the time, as when you have fewer vegetables in the tray it will roast faster.