A Bit on the Side: Ninja (Air Fryer) Roast Mixed Vegetables

Kitchen Confidence Series Hub

After Linda’s last blog about fibre (or lack thereof), I thought it was a good opportunity to reflect on a simple side dish everyone makes and put a new lens on it. So this is now the lucky thirteen of the twelve part series - A Bit on the Side.

Most Australians still fall short of the recommended fibre intake (around 30g/day for men and 25g/day for women), with average intakes sitting closer to the low–mid 20s. CSIRO data based on the Australian Health Survey puts average fibre at 24.7g/day for men and 21.2g/day for women, and estimates 71.5% of adults don’t meet even the Adequate Intake target.

So here’s my “same idea, smarter execution” version of classic baked roast veg:
air-fried in the Ninja (less oil, quicker cook), skins left on (hello fibre), and big flavour from Spice Lab + a finishing glaze of Drunken Sailor Smoked Chipotle Honey for that last-minute caramelised, smoky lift.

👉 Watch how quickly I created this side here: video link
Quick, simple and tasty… what’s not to like?

Recipe: Ninja (Air Fryer) Roast Mixed Vegetables

Potato • Pumpkin • Carrot • Onion
Serves: 4 as a side
Time: 25 minutes (incl. prep)
Cooker: Ninja (air fry / roast function)

Ingredients

• 400g potato, cut into 2cm chunks (scrubbed, skin on)
• 400g pumpkin, cut into 2cm chunks (skin on)
• 250g carrot, cut into 1.5–2cm chunks (scrubbed, not peeled)
• 1 brown onion, cut into thick wedges
• 2–3 tbsp olive oil
• 2 tsp Spice Lab Greek Souvlaki Zest
• 1 tsp smoked paprika
• ½ tsp Spice Lab Mélange of Peppercorns, cracked
• 1 tsp Olsson’s Smoked Redgum Salt
• 1–2 tbsp Drunken Sailor Smoked Chipotle Honey (finishing glaze)

Method (Ninja or any Air Fryer)

1. Prep + toss: Add potato, pumpkin, carrot and onion to a bowl. Drizzle with olive oil and toss well.
2. Season: Add Greek Souvlaki Zest, smoked paprika, peppercorns and smoked salt. Mix until evenly coated.
3. Cook: Air fry/roast at 190°C for 20 minutes, tossing halfway.
4. Finish (don’t burn the honey): Drizzle over the Smoked Chipotle Honey for the last 3–5 minutes, toss again to glaze, and cook until sticky and caramelised.

Chef note: Honey can catch quickly in an air fryer — that’s why it goes in at the end.

Where it fits

This is your go-to hot veg side when you want something more satisfying than salad:

• Classic roast pairing: beef, lamb, pork, chicken
• Weeknight heroes: grilled steak, sausages, rissoles, schnitzel
• “I need veg, fast” dinner fix: anything coming off the BBQ

Chef’s tip: the fibre win

Keep the skins on for extra fibre + better roast flavour:

• Carrots: scrub, don’t peel
• Pumpkin: leave the skin on
• Potatoes: scrub well and roast skin-on

(Just trim off any rough bits or blemishes — you’re keeping the goodness, not the dirt.)

Optional variations

• More crunch: Add a handful of pepitas for the last 2 minutes.
• More smoke: Increase paprika slightly (don’t overdo it—let the honey finish shine).
• More lemon: Add a squeeze of lemon right at the end to lift the Souvlaki Zest.

Final Thought from Chef Ian

Roast veg doesn’t need to be complicated — it just needs to be done with intention.
Keep the skins on, let the Ninja do the heavy lifting, and you’ve quietly lifted the fibre on the plate without changing what you love.
Souvlaki Zest for that lemony lift, paprika for the smoky base… then the Chipotle Honey right at the end for the caramelised finish.
Same old roast veg idea — smarter cook, better result.

Chef Ian