Perfect Air Fryer Baby Carrots
These air fryer baby carrots are a quick and simple side dish that's parent and kid approved! These air fried carrots are tossed in a sweet and savory glaze that's a cinch to make. This is a perfect weeknight side dish, but also special enough for your holiday table!
Equipment
Ingredients
- 1 lb, baby carrots one 16 oz. bag
- 2 tbsp olive oil avocado oil works great too!
- 1 tsp kosher salt or sea salt
- fresh chopped parsley and nuts for topping optional
For the glaze
- 2 tbsp butter
- 1 tbsp brown sugar (light or dark)
- 1/4 tsp garlic powder
- 1 tbsp maple syrup
- 1 tsp fresh rosemary leaves, chopped or 1/2 tsp dried rosemary
Instructions
- Preheat air fryer to 400. If your air fryer doesn't have a preheat setting, just turn it to 400 and give it about 3-5 minutes to come to temperature.
- In a medium bowl, toss baby carrots, olive oil and salt. Note: when taking baby carrots out of the bag, make sure to drain off any excess water that might have been in the bag. You want your carrots to be dry before tossing them in oil and air frying them.
- Add baby carrots to your air fryer basket or tray in an even layer. If you are using a basket, it's OK if the carrots overlap, just don't stack the carrots too high. Then air fry for 15-20 minutes until fork tender (or cooked to your desired texture, See Note 1). Shake the basket at the halfway point so the carrots cook evenly. If you are using larger baby carrots, you may need to add 2-5 minutes to the cooking time.
- A few minutes before the carrots are done, make the glaze. In a small saucepan over low heat, heat butter, brown sugar, maple syrup, garlic powder and rosemary for 1-2 minutes until butter is melted and ingredients are combined. Stir a few times while cooking so butter doesn't burn.
- Remove carrots from air fryer and toss with the glaze. Top with chopped nuts and parsley if you like!
Notes
Note 1: This recipe is written with a range on cooking time--the lower end is more #teamcrunchy and the higher is more #teammushy. Your best bet is to actually taste a carrot at around the 12-15 minute mark and adjust cooking to your preference. I highly recommend not overcooking them and err on the more "al dente" side, as that seems to work best with the glaze.
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
Nutrition
Calories: 173kcalCarbohydrates: 15gProtein: 1gFat: 13gSaturated Fat: 4.7gCholesterol: 15mgSodium: 712mgPotassium: 286mgFiber: 3.3gSugar: 10.6gVitamin D: 4µgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!