With a simple method and a short cooking time, you can cook up the most delicious Air Fryer Roasted Carrots to share with the kids. Try these as a side with chicken, burgers, or anything you like!

Air Fryer Roasted Carrots

We have been making Carrot Fries in the oven for years, but whenever I want a similar result in a little less time, I pull out the air fryer to make this recipe. This is one of our favorite vegetable recipes to have as a side dish for chicken, burgers, fish, and a whole range of foods. The carrots roast up quickly with natural sweetness that is just so yummy.

This is one of our favorite ways to enjoy carrots, hands down. They have a similar shape to fries and taste like slightly caramelized roasted carrots. We sometimes even make extras so we can pack leftovers in lunch boxes (or so I can add them to a salad for myself!).

You can offer these Air Fryer Carrots as a baby-led weaning food and as a side dish for a family meal. So versatile!

Ingredients You Need

Here’s a look at what you need to make this easy carrots recipe so you know what to have on hand.

• Carrots: I use regular carrots in this recipe, but you could also use baby carrots or rainbow carrots according to what you have on hand or can find in the store.
• Olive oil: I cook with extra virgin olive oil and love how it pairs so nicely with the flavor of the carrots. You could use avocado oil if you prefer.
• Salt: A sprinkle of salt helps enhance the flavors in the carrots. You can leave it out if making for a baby or just add some to your portion as you like.
• Dips such as ketchup, ranch, or another dip your family enjoys.

Step-by-Step Instructions

Here’s a look at how to make this easy vegetable recipe so you know what to expect. Scroll down to the end of this post for the full information on the amounts and the timing.

1. Arrange your carrots on a cutting board. Cut the ends off of the carrots. Peel the carrots.
2. Slice into matchsticks, each about the width of a pencil.
3. Place the sliced carrots into a medium or large bowl and toss with the olive oil and salt.
4. Preheat the air fryer, then when ready, add the carrots in a single layer (as is possible) in the air fryer basket and cook until lightly golden brown and tender when poked with a fork. Shake or toss at least once during cooking.

How to Store

Store leftovers in an airtight storage container in the refrigerator for up to 5 days. Serve at room temperature or warm to serve.

You can also prepare the carrots up to 5 days ahead of time and store in an airtight container in the fridge. This may help cut down on prep when you’re rushing to get a meal on the table in the moment.

Best Tips for Success

• Serve this as a perfect side dish for a range of mains with a dip such as ketchup, ranch, hummus, or cucumber sauce.
• Use rainbow carrots or sliced baby carrots to change this up.
• Add minced fresh parsley at the end of cooking for a hit of freshness.
• Drizzle with honey at the end of cooking for a hit of sweetness.
• Add fresh herbs such as minced parsley or fresh thyme just before serving if desired.
• Add a sprinkle of onion powder, garlic powder, or black pepper.
• The kids may enjoy a drizzle of honey (if over age 1) or maple syrup to enhance the natural sweetness in the carrots.

I’d love to hear your feedback on this post, so please rate and comment below!

• Arrange your carrots on a cutting board. Cut the ends off the carrots. Peel the carrots. Slice into matchsticks, each about the width of a pencil.

• Place the sliced carrots into a medium bowl and toss with the olive oil and salt.

• Preheat the air fryer to 375 degrees F.

• When ready, add the carrots to the air fryer in a single layer (as is possible) and cook for 10-12 minutes or until lightly golden brown and tender when poked with a fork. Shake or toss at least once during cooking.

• Serve warm with any desired dips.

• Store leftovers in an airtight container in the refrigerator for up to 5 days. Serve at room temperature or warm.
• Serve with a dip such as ketchup, ranch, hummus, or cucumber sauce.
• Use rainbow carrots or sliced baby carrots to change this up.
• Add minced fresh parsley at the end of cooking for a hit of freshness.
• Drizzle with honey at the end of cooking for a hit of extra sweetness.

Calories: 77kcal, Carbohydrates: 11g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Sodium: 224mg, Potassium: 363mg, Fiber: 3g, Sugar: 5g, Vitamin A: 18944IU, Vitamin C: 7mg, Calcium: 38mg, Iron: 0.4mg