Roughly chop the root veg into 2cm chunks (there’s no need to peel it).

Place in a large bowl with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Toss together until well coated.

Place the veg in the air-fryer* and cook at 170°C for 25 minutes, turning the veg over or shaking the basket every 10 minutes.

Peel and slice the garlic, pick and roughly chop the rosemary.

Add the garlic, rosemary and a splash of red wine vinegar to the air-fryer and toss together with the veg, then cook at 190°C for a final 10 minutes, or until cooked through and golden.