Air Fryer Carrots
These flavor-packed Air Fryer Carrots are prepared with fresh carrots, olive oil, dried herbs, salt, and pepper in less than 30 minutes.
Servings 4
Ingredients
- 1 pound medium to large carrots
- 1 tablespoon olive oil
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley optional garnish
Instructions
- Scrub and rinse the carrots, cut off the tops (where the green stems are) and the narrow tips. Peel the carrots.
- Cut the carrots lengthwise into 1-inch pieces. Cut the larger, thicker pieces crosswise in half (you want each carrot piece to be about ½-inch thick).
- Place the carrots in a large bowl. Drizzle with oil and sprinkle with the rosemary, thyme, salt, and pepper. Toss to coat evenly.
- Transfer to the basket of your air fryer and spread evenly in a single layer.
- Cook the carrots at 400 degrees F for 13 to 16 minutes, or until slightly charred on the edges and easily pierced with a fork. Shake the basket halfway through the cooking time.
- Sprinkle with fresh chopped parsley when serving, if desired.
Notes
- To make Air Fryer Baby Carrots: Toss ¾ pound of baby carrots with the oil, seasonings, and herbs in a large bowl. Transfer to your air fryer basket (in a single layer) and cook at 400 degrees F for 10 to 13 minutes, shaking the basket halfway through cooking time.
- Storage: Once cooled, store in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat in the air fryer at 350 degrees F for 4 to 6 minutes, or until heated through.