Air fryer is my favorite kitchen appliance. If you have kids, it’s a must have.
You don’t need to heat up the whole oven for small meals, and everything cooks so much faster. On busy days, that alone makes it worth it.
My kids have always loved carrots. Both of them had little orange noses as babies because they ate so much carrot purée, and honestly not much has changed.
These Air Fryer Roasted Carrots are one of the easiest sides I make.
They’re ready in under 20 minutes, use simple pantry seasonings, and come out tender with slightly crisp edges.
You’ll Need
1 lb bag baby carrots
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
Optional for garnish: Fresh parsley
Instructions
1. Preheat the air fryer. Set the air fryer to 380°F and allow it to preheat for a few minutes.
2. Season the carrots. In a medium bowl, mix the olive oil, thyme, oregano, black pepper, and salt. Add the baby carrots and toss until evenly coated.
3. Air fry. Place the carrots in a single layer in the air fryer basket. Cook for 15–18 minutes, shaking or tossing halfway through, until tender and slightly browned on the edges.
4. Serve. Transfer to a serving dish and garnish with fresh parsley if desired. Serve warm.
Recipe Notes
Batch Cooking: If your air fryer basket is small, cook the carrots in two batches. Overcrowding can cause them to steam instead of roast.
Oven Option: You can make these in the oven if needed. Roast at 400°F for about 25–30 minutes, stirring halfway through, until tender and lightly browned.
Seasoning Variations: Feel free to adjust the herbs based on what you have. Garlic powder, smoked paprika, or a drizzle of honey after cooking all work well.
Texture Tip: Cooking time may vary depending on the thickness of the carrots. If you prefer them softer, add a couple of extra minutes. For more browning, cook slightly longer.
Serving Suggestions
Serve these roasted carrots alongside grilled chicken, steak, or pork chops for an easy weeknight dinner.
They pair well with rice, mashed potatoes, or quinoa for a simple balanced meal.
Add them to a grain bowl with roasted chickpeas and a drizzle of yogurt sauce.
You can also chop leftovers and toss them into salads or wraps the next day.
For a holiday table, sprinkle with fresh parsley and a squeeze of lemon before serving.