Air Fryer Carrots
This Air Fryer Carrots recipe is my secret for making veggies crave-worthy. A little garlic and parmesan make all the difference. Ready in just 20 minutes!
Servings: 4 servings
Calories: 137kcal
Ingredients
- 1 pound carrots washed and peeled
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt or more to taste
- ¼ cup grated parmesan cheese
- 1 tablespoon parsley for garnish or other fresh herbs
Instructions
- Peel and trim the carrots. If some carrots are larger, cut them in half to match the size of others.
- Add carrots to a medium rimmed baking sheet and drizzle with olive oil, garlic powder, smoked paprika and kosher salt, rub the seasoning in.
- Place the carrots in the air fryer basket and cook on 400℉ for 9-12 minutes, toss halfway through. Smaller carrots will take 9 minutes and larger carrots will cook closer to 12.
- Once done, add to a serving platter and top with parmesan cheese and chopped parsley.
Notes
- Store cooled, cooked carrots in an airtight container in the fridge for 3–4 days.
- To reheat, pop them in the air fryer at 350℉ for 4–7 minutes until warmed through.
- You can use baby carrots, but they won’t have the same rich, roasted flavor as larger ones.
- Cooking time depends on size—smaller carrots cook faster, larger ones take longer. Check for doneness halfway through.
- This recipe is part of my Weeknight Meals Collection.
- Serve them with some BBQ Chicken Thighs or Pork Chops with Tarragon Sauce for an easy weeknight meal.
Nutrition
Calories: 137kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 479mg | Potassium: 390mg | Fiber: 3g | Sugar: 5g | Vitamin A: 19206IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 1mg