Carrots are one of the most versatile root vegetables that I can think of. And kids seem to love them. They can be eaten raw as a snack or shredded for a slaw. They are fabulous in soups, stews, and casseroles. And, they are delicious roasted or sautéed.
Carrots are available in a variety of colors. They can be orange, yellow, purple, and even white. Orange carrots are those most readily available at most markets. However, farmer’s markets will often offer different varieties.
I like all carrots, except for those packaged and labeled “baby” carrots that are really just carrots that have been peeled, cut, and shaped into little fingers. They are convenient snacks for little kids or for adding to a crudité platter. I find them to be less flavorful than whole carrots. However, I do like real baby carrots. These are small young carrots that are quite concentrated in flavor and can be cooked whole. I don’t bother peeling them if they are organic.
These sweet, crunchy vegetables are loaded with beta-carotene and vitamin A. Beta-carotene is what gives carrots their bright colors. It is a powerful anti-oxidant that protects our bodies from harmful free radicals that contribute to premature aging and certain cancers. Vitamin A is necessary for growth and development and for preserving good vision.
Cooking Carrots
I have a couple of favorite ways to cook carrots. Growing up, we often had carrot coins that were sautéed in butter and dressed with a little honey. If there were leftovers, we added some balsamic vinegar to the sweet carrots and ate them cold as a salad side dish. Sweet and tangy carrots were a family favorite.
As I got a little more mature and was learning how to cook, I loved roasting large batches of root vegetables. Root vegetables are affordable and can be the base for a thick creamy soup the next day. A bunch of organic carrots can be found for as little as 99 cents. I will pick up a lot of carrots and roast them for multiple meals. I dress them in a little extra virgin olive oil and season them with whatever I feel like grabbing from my herb and spice shelf before popping them into a hot oven or the air fryer.
Roasting carrots in an air fryer may be the easiest way to prepare them. You simply dress and season them and cook on fairly high heat for 8 to 10 minutes. If I am roasting large pieces or whole carrots, I will do them at 390°F. If I want smaller round or rectangular slices, I will roast at 375°F. You might have to adjust to suit your particular air fryer.
And, don’t overlook the attached leafy greens that are also full of nutrients. I like to add these to my simmering pot of bone broth for extra vitamins and flavor.
Quick and Easy Air Fryer Carrots (Vegan, Gluten-Free, Paleo)
Ingredients:
- 6 whole medium carrots, washed and trimmed
- 1 TBS extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
Total time:15 min – Prep time:5 min – Cook time:10 min – Serves:4 people
Author: Nick
Directions:
1. Preheat your air fryer to 390°F for 3 minutes.
2. Cut the carrots in half through the center. Slice both portions in half lengthwise. Slice the thicker portions in half again lengthwise. You will end up with planks or sticks. Alternatively, cut the carrots into bite sized chunks.
3. Place the carrot pieces in a large bowl and pour the olive oil over the them. Season with salt and pepper and toss to coat evenly.
4. Place the oiled and seasoned carrots in the air fryer basket or on the crisper plate in a single layer and set a timer for 10 minutes. Cook the carrots for 4 minutes. Shake the bucket or stir the carrots to rotate them. Cook for another 4 minutes and check for tenderness with a fork. Continue to cook for a couple more minutes if the texture is not quite what you are looking for.
5. Place the carrots on a serving platter. Serve immediately with your main dish. I like these carrots with air fryer meatloaf that also has carrots in it. Make the meatloaf ahead and warm up while the carrots are roasting.
Air Fryer Honey Glazed Carrots (Vegetarian, Gluten-Free)
I don’t like overly sweet carrots. If you prefer them sweeter, increase the amount of honey in this recipe. For a tangier sauce, increase the balsamic vinegar. There may be some sauce left in the bowl after you dress the carrots. Save this for another coating of the cooked carrots.
Ingredients:
- 6 whole medium carrots, washed and trimmed
- 1-1/2 TBS extra virgin olive oil
- 2 tsps honey
- 1-1/2 tsps balsamic vinegar
- 1/4 to 1/2 tsp sea salt to taste
- 1/4 tsp freshly ground pepper
Total time: 15 min – Prep time: 5 min – Cook time: 10 min – Serves: 4 people
Directions:
1. Preheat your air fryer to 375°F for 3 minutes.
2. Cut the carrots into 1/2 inch thick rounds. Place the carrots in a large bowl.
3. Whisk together the oil, honey, vinegar, salt, and pepper. Pour the mixture over the carrots and toss to coat them evenly.
4. Using a slotted spoon, place the dressed carrots into the air fryer basket or on the crisper plate in a single layer and set a timer for 10 minutes. Reserve any dressing that is left in the bowl. Cook the carrots for 4 minutes. Shake the bucket or stir the carrots to rotate them. Cook for another 4 minutes and check for tenderness with a fork. Continue to cook for a couple more minutes if the texture is not quite what you are looking for.
5. Place the hot carrots back into the bowl with any reserved dressing and toss again. Serve immediately with your main dish. Sweet carrots are a nice accompaniment to breaded pork chops.
Air Fryer Ginger and Dill Roasted Carrots (Vegan, Gluten-Free, Paleo)
Ingredients:
- 6 whole medium carrots, washed and trimmed
- 1 TBS extra virgin olive oil
- 1 tsp dried dill
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- 2 lime wedges for serving
Total time: 15 min – Prep time: 5 min – Cook time: 10 min – Serves: 4 people
Directions:
1. Preheat your air fryer to 390°F for 3 minutes.
2. Cut the carrots on a diagonal into 1-1/2 inch thick pieces.
3. In a large bowl, mix together the oil, dill, ginger, salt, and pepper. Add the carrot pieces to the bowl and toss to coat evenly.
4. Place the dressed carrots in the air fryer basket or on the crisper plate in a single layer and set a timer for 10 minutes. Cook the carrots for 4 minutes. Shake the bucket or stir the carrots to rotate them. Cook for another 4 minutes and check for tenderness with a fork. Continue to cook for a couple more minutes if the texture is not quite what you are looking for.
5. Place the carrots in a serving bowl and squeeze lemon juice over them. These are my go-to carrots to have on my meatless Mondays. Try them with curried cauliflower bites and fresh baby arugula with a mustard vinaigrette.
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