Roasted Carrots |Air-Fryer Roasted Carrots
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Frame-Honey Roasted Carrots with mint powder
Roasted Carrots are easy to make and need just minutes of prep! Fresh carrots are tossed with olive oil, basic seasonings and herbs and roasted until tender and golden for a family favorite side dish! It can be made in the oven or using the air-fryer( directions for both given in this post)
Since the first time I made this, I have been making it everyday since. Seasoned with olive oil and herbs the carrots’ natural sweet flavors shines through but if you like your carrots sweet-eer then a tablespoon of brown sugar or honey will make these carrots the perfect Honey Roasted Carrots!
So there are different ways as even stated above the Basic Roasted Carrots are just some carrots tossed with olive oil, salt, and pepper. Bake until they’re golden on the edges and tender throughout.
For the Honey Roasted Carrots you can either toss some honey into the basic roasted carrots or make a butter honey sauce in which you toss the carrots.
For the Honey Garlic Roasted Carrots toss the carrots in the butter honey garlic sauce.
So let's jump into the method -
Roasted carrots in the oven
1. Preheat oven to 220°C. Lightly grease a large baking sheet with some oil and set aside.
2. Wash, clean and peel the skins of the carrot and the trim the ends.
3.If using baby carrots, then it can be used as it is; but in India we get the local carrots which are larger in size hence cut them either into two verticals or 4 piece verticals based on the size.
For Basic Roasted Carrots
4a.In a bowl add the cut carrots and toss it with some olive oil and choice of herbs
Or
For Honey Roasted Carrots
4b.Place the cut carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely coated with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
Or
4c. For Honey Garlic Carrots
Melt butter in a pan over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic(minced) and cook for 30 seconds until fragrant while stirring.Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper.
Roasted carrots in the Oven/OTG
Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.Roast for 20 minutes, or until carrots are fork-tender.Test carrots with a fork for tenderness. They are done when it glides through the carrot easily. Larger carrots might take a little more time. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.
Roasted carrots in the Air-Fryer
After tossing with the olive oil and herbs tranfer the carrots into the air-fryer basket and put it at either 160C or 180C for 10 min. Take it out and shake it well. Put it again for another 5 to 8 to 10 min( depending on the size of the carrots).Test carrots with a fork for tenderness. They are done when it glides through the carrot easily
160 C - works for small carrots
180 C- works for larger/ thick carrots
Note -
*Just a note while making it in the airfryer, I would prefer the basic or honey roasted carrots.
*The carrots should not be heavy with the tossed liquid as that will go through the the basket and get stuck in the bottom of the basket.
* If using garlic, do mince it well as if you chop the garlic, it will get burnt in the airfryer.
Sprinkle fresh herbs over the roasted carrots and serve warm.
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