Air Fryer Rainbow Carrots
These Air Fryer Rainbow Carrots are a colorful, healthy side dish with caramelized edges, tender centers, and bold garlic-herb flavor—ready in about 20 minutes and perfect for busy weeknights or holidays.
Ingredients
- 1 pound rainbow carrots peeled and cut into 1/2-inch sticks or thick rounds
- 1 1/2 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt use about 3/4 teaspoon if using fine table salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder or 2–3 cloves fresh garlic, finely minced (add fresh garlic halfway through cooking)
- 1 teaspoon dried Italian seasoning or a mix of dried thyme, oregano, and basil
- 1/2 teaspoon smoked paprika or sweet paprika
- 1–2 teaspoons honey or maple syrup optional; adds a touch of sweetness and helps caramelization
- 1 tablespoon Parmesan cheese grated, optional, for serving
- 1 tablespoon fresh parsley or dill chopped, optional, for serving
Instructions
- Peel the rainbow carrots and trim the ends. Slice them into even pieces—either thick matchsticks about 1/2 inch wide or 1/2-inch coins on a slight diagonal. Try to keep the pieces about the same thickness so they cook evenly.1 pound rainbow carrots
- Preheat the air fryer to 380°F (193°C) for 3–5 minutes. Starting with a hot basket helps the carrots develop caramelized, roasted-style edges.
- Add the cut carrots to a large mixing bowl. Drizzle with olive oil and toss until evenly coated. Sprinkle with kosher salt, black pepper, garlic powder, Italian seasoning, and smoked paprika. Toss again until all pieces are well seasoned. If using honey or maple syrup, drizzle it over the carrots and toss once more so they are lightly coated but not sticky.1 pound rainbow carrots, 1 1/2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, 1/2 teaspoon smoked paprika, 1–2 teaspoons honey or maple syrup
- Place the seasoned carrots in the air fryer basket in as close to a single layer as possible. A little overlap is fine, but avoid piling them too high so they roast instead of steam. If needed, cook in batches.
- Air fry the carrots at 380°F (193°C) for about 10 minutes. Around the 7–8 minute mark, open the basket and shake well or toss with tongs so the pieces cook evenly. After 10 minutes, check for doneness: for firmer, crisp-tender carrots, 10–12 minutes total may be enough; for softer, more caramelized carrots, continue cooking 3–5 more minutes, checking every couple of minutes. Aim for browned edges and a fork-tender center.
- Transfer the hot carrots to a serving dish or bowl. While still hot, sprinkle with grated Parmesan, if using, and toss gently. Top with chopped fresh parsley or dill just before serving. Taste and adjust salt and pepper if needed.1 tablespoon Parmesan cheese, 1 tablespoon fresh parsley or dill
Notes
For best crisping, pat carrots dry after rinsing so excess moisture doesn’t steam them. Avoid overcrowding the air fryer basket; cook in batches if doubling the recipe. If your air fryer runs hot, reduce the temperature to 360°F and add a couple of minutes to prevent burning, especially if using honey or maple syrup. Serve immediately for the best texture.
Nutrition
Calories: 120kcal
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