Air Fryer Baby Carrots
These air fryer baby carrots roast instead of steam in about 12 minutes, so you get caramelized edges and a tender middle. Just 3 ingredients, no added sugar, and naturally vegan and gluten-free.
Ingredients
- 1 lb bag of baby carrots
- 1 tablespoon extra-virgin olive oil, or melted unsalted butter
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Chopped fresh parsley, for garnish
Instructions
- Preheat. Heat the air fryer to 380°F.
- Pat them dry. Blot the baby carrots with paper towels until the surface is no longer wet. This is the step that gets you roasted instead of steamed.
- Season them. Toss the carrots in a mixing bowl with the olive oil or melted butter, garlic powder, salt, and pepper.
- Air fry. Add to the preheated basket in a single layer and cook for 12 to 14 minutes, shaking the basket at the 5-minute mark.
- Serve. Garnish with fresh parsley and serve right away.
Notes
Garlic: Use powder, not fresh. Fresh garlic chars before the carrots are done.
Air fryer models: My front-loading basket model takes the full 14 minutes. My old top-loader did it in 12. Start checking at 12.
Storing and reheating: Airtight in the fridge up to 4 days. Reheat at 350°F for 3 to 6 minutes, or microwave 30 to 45 seconds. Don't freeze; they turn soft and watery.
Flavor variations: Asian-inspired, balsamic glazed, Italian parmesan, cinnamon maple, and rosemary. Full amounts are in the post.
Nutrition
Calories: 73kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 379mg | Potassium: 277mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15639IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg
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