Go Back
Air Fryer Carrots Recipe
Ash Tyrrell

Air Fryer Carrots Recipe

When I first started making air fryer carrots, I had no idea just how much I’d end up loving them. They’re quick, they’re simple, and they somehow taste like you spent way more time on them than you actually did.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb. carrots
  • Use fresh whole carrots peeled and sliced into ½-inch thick sticks. Baby carrots can work too, but make sure they’re evenly sized for even cooking.
  • 1 tbsp olive oil
  • Helps the seasonings stick and gives the carrots a light golden crisp around the edges. Avoid using too much or they may come out oily.
  • ½ tsp smoked paprika
  • Adds a subtle smoky depth that mimics a grill-roasted flavor perfect for balancing the carrots’ sweetness.
  • ¼ tsp garlic powder
  • Gives a gentle savoriness that enhances the natural taste of the carrots without overpowering them.
  • ¼ tsp salt
  • Brings out the natural sweetness of the carrots and seasons them throughout.
  • ¼ tsp freshly cracked black pepper
  • Adds a mild heat and depth. Adjust to taste if you like it more peppery.

Method
 

  1. Start by peeling the carrots and slicing them into sticks about ½ inch thick. Try to keep the sizes as uniform as possible so they cook evenly in the air fryer. If you’re using baby carrots, consider slicing the thicker ones in half lengthwise. Once sliced, transfer them into a large mixing bowl for seasoning.
  2. Drizzle the olive oil over the carrots and toss them until each piece is well-coated. Then sprinkle in the smoked paprika, garlic powder, salt, and black pepper. Use your hands or a large spoon to mix until all the seasonings are evenly distributed and the carrots are nicely coated.
  3. At this point, I like to let the carrots sit for a minute to soak in the seasoning while the air fryer preheats. It gives the flavor a moment to settle, especially with the smoked paprika which blooms in oil.
  4. Preheat your air fryer to 400°F (200°C) for about 3 to 5 minutes. Preheating helps the carrots start cooking immediately and promotes better browning. Once it’s ready, open the basket and arrange the carrots in a single layer. Avoid stacking or overcrowding—if your basket is small, cook them in two batches.
  5. Even cooking depends on airflow, so make sure there’s a little space between the carrot sticks. You want that hot air to circulate all around so the carrots get roasted edges and not just steamed centers.
  6. Air fry the carrots at 400°F for about 15 minutes. After the first 8 minutes, open the basket and shake it gently or use tongs to flip the carrots around. This helps get all sides browned and cooked evenly.
  7. Check for doneness at the 12-minute mark if your carrot sticks are thinner. You’re aiming for slightly crisp edges and tender centers. If needed, give them an extra 2 to 3 minutes, especially for thicker cuts.
  8. The final texture should be golden outside and just fork-tender on the inside—not mushy, but not crunchy either. The air fryer caramelizes the natural sugars in the carrots beautifully.
  9. Once done, transfer the carrots to a serving dish. You can sprinkle on a little extra salt or herbs like parsley if you want to dress them up, but they’re amazing as-is. I often pair them with grilled chicken, roasted tofu, or just a grain bowl when I need a quick, balanced meal.
  10. If you have leftovers, let them cool fully before storing. They’ll keep in an airtight container in the fridge for up to 4 days. To reheat, just pop them back into the air fryer for 3 to 4 minutes at 350°F to get that crisp back.