Baked Carrots and Mushrooms with Ginger
  • 2 carrots, cut into sticks
  • 8 mushrooms
  • ½ onion, quartered lengthwise
  • 1tsp soy sauce
  • 2tbsp olive oil
  • ½tsp fresh ginger grated
  • ¼tsp salt
  • tsp cinnamon
  • tsp pepper
  • 1tsp marigold seeds
  • 1tsp fresh coriander leaves
  1. Prepare all the vegetables with their respective cuts.
  2. In a bowl, combine all the vegetables. Add indicated seasonings and condiments. Stir well until vegetables are evenly seasoned.
  3. On the Instant Vortex control panel, press Roast and then set the time to 12 Minutes and temperature to 395ºF (200ºC). Press Start.
  4. Once Add Food appears on the display, open the basket and place vegetables on the rack. Close.
  5. When it appears on the screen Turn Food, open the tray, shake the vegetables and then close again.
  6. Allow to continue cooking until the appliance turns Off.
  7. Remove and serve with any side dish of your choice.
  8. Add marigold seeds and fresh coriander leaves (optional).