Air Fryer Carrots
- Yield 4 servings
- Prep 5 minutes
- Cook 20 minutes
Air Fryer Carrots sits in the Vegetables section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 pound carrots
- ¾ teaspoon a reliable paleo spice blend, or Diamond Crystal kosher salt
- 1 tablespoon extra virgin olive oil, or avocado oil
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice, or aged balsamic vinegar
- 2 tablespoons minced chives, parsley, chervil, or tarragon
Method
Wash and scrub the carrots and pat them dry with paper towels. No need to peel them because you retain more nutrients and fiber if you keep the skin on—plus, no fuss or muss! Spoon on some extra virgin olive oil or avocado oil.
Scatter on a reliable paleo spice blend or Diamond Crystal kosher salt and toss well to evenly distribute the oil and seasoning.
Warm the air fryer to 380°F (if necessary) and set it to cook for 20 minutes.
When the air fryer reaches the set temperature, place the carrots in a single layer in the air fryer basket.
Air fry the carrots for 18 to 20 minutes, flipping or shaking them at the halfway point. If your carrots are irregularly sized, you may have to take the smaller ones out earlier. Baby carrots can cook quicker, so start checking at the 12 minute mark. The carrots are ready when they’re easily pierced with a knife and the skin is golden brown.
Move the roasted carrots to a platter. Tip in some freshly ground black pepper and drizzle on fresh lemon juice and herbs. You can also serve the carrot with a tasty sauce (see below in the notes).
Kitchen notes
- A reliable carrot variety is Nantes.
- Pick carrots that are about 1-inch in diameter and 7 inches long.
- You can save the leftover carrots in a sealed container in the fridge for up to 4 days.
