These air fryer carrots are simple, delicious and packed with flavor. They’re naturally vegan, ready in about 20 minutes and perfect for a simple side dish with any dinner.
I’m obsessed with my air fryer and I’m obsessed with these simple air fryer carrots. But also my air fryer brussels sprouts.
They’re made with such simple ingredients like olive oil, garlic and thyme but pack so much flavor and pair well with so many other dishes.
These carrots are naturally vegan, gluten free, paleo friendly and perfect for a quick side dish with any dinner! They’re similar to my rainbow roasted carrots, but with a bit of a different flavor profile.
I used large carrots, but you can definitely use baby carrots if that is what you have on hand. The cook time will be faster (closer to 10 minutes than 15) so keep that in mind. If you love this recipe, try it with my basil hummus!
How to make air fryer carrots
Preheat the air fryer to 390 degrees Fahrenheit. Most air fryers have an actual preheat button, but if yours doesn’t, just set it to 390 and let it run for about 5 minutes.
Cut off the tops of the carrots, peel, and cut in half lengthwise if they’re really thick, otherwise leave as is.
Whisk together the oil, garlic, salt, pepper and thyme. Drizzle the oil mixture on top of the carrots and toss to coat.
Air fry for 10-15 minutes, tossing halfway. If your carrots are thick, cook for longer or if you just prefer them softer.
A fork should easily slide into the thickest part of the carrot when they’re done. Serve with fresh parsley, feta, hummus or enjoy as is!
I love serving these air fryer carrots with all of your other Thanksgiving favorites like mashed potatoes and gravy.
They’re also delicious with a regular dinner with some lemon pepper salmon, jasmine rice and a kale salad on the side for some greens.
I kept the flavor profile pretty simple for these carrots, but you can totally add or subtract whatever you like for some different flavors.
SWEET. I love a good maple cinnamon roasted carrot. To do this, use a more neutral oil like refined coconut instead of olive, add 1-2 tablespoons of maple syrup and about 1/2 teaspoon of cinnamon.
Air fry as directed and serve with an additional drizzle of maple syrup!
HERBY. I love adding more herbs like dried basil, rosemary, or Italian seasoning. Feel free to get creative here, anything works!
How to store
Once prepared, these carrots will keep in the fridge for about 3-5 days. Let them cool completely, then transfer to an air tight container.
I often just eat them cold with some hummus as a dip, but you can reheat them back up in the air fryer or oven for just a few minutes until warm through the center.
I have not tried freezing these, but I do think they’d hold up well! Again, let them cool completely, then transfer to a freezer safe container and freeze for up to 2 months.
Reheat in the air fryer or oven until warm.
More side dishes you’ll love!
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Air Fryer Carrots
by: claire cary
- 1 pound big carrots
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- Preheat the air fryer to 390 degrees Fahrenheit.
- Cut off the tops of the carrots, peel, and cut in half lengthwise if they're really thick, otherwise leave as is.
- Whisk together the oil, garlic, salt, pepper and thyme.
- Drizzle the oil mixture on top of the carrots and toss to coat.
- Air fry for 10-15 minutes, tossing halfway. If your carrots are thick, cook for longer or if you just prefer them softer.
- A fork should easily slide into the thickest part of the carrot when they're done.
- Serve with fresh parsley, feta, hummus or enjoy as is!
So so good! Made these as a test batch for thanksgiving, can’t wait to make tomorrow!