Air Fryer Carrots
Author:Air Fryer Carrots tossed with brown sugar, vegan butter and thyme, then air fried so they become sticky, savoury-sweet with gorgeous caramelized edges, This super quick and easy vegan carrot side dish is so delicious you'll have to stop yourself from eating the entire bat
Ingredients
- 2lb (32oz / 1 kg) carrots
- 4 tablespoons brown sugar , or coconut sugar
- 3 tablespoons melted dairy-free butter , or olive oil (butter gives the best flavor)
- ¾ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 4 sprigs fresh thyme , or ½ teaspoon dried thyme
INSTRUCTIONS
- Peel and trim the carrots then cut them diagonally into 2 inch lengths. Cut thicker ones in half lengthwise so they are all roughly the same thickness.
- To a large bowl add the melted dairy-free butter, (or olive oil) brown sugar, salt and pepper and stir to combine. Pull the leaves off the thyme stalks and stir them through.
- Add the carrots to the butter mixture and stir to coat.
- Transfer the carrots to the air fryer basket. There will be some buttery mixture around the sides and maybe in the bottom of the bowl. Leave that there and don't pour it in the air fryer or it will just drain through the holes and be wasted. We'll use it after so set the bowl aside for now. If you've got a few spare thyme stalks you can throw them on top of the carrots for extra flavor.
- Air fry the carrots on 380°F (190 °C) for 17 to 20 minutes, shaking the basket a couple of times throughout. When done they will be soft when poked with a fork, and nicely caramelized around the edges. The cook time is just a guide because the time they take will vary depending on how big or small the carrots were cut and the make and model of your air fryer.
- Remove from the air fryer, pick out any thyme stalks, then tip the carrots into the bowl from earlier and toss in the buttery residue. Even if it doesn't look much it's worth it to get that extra flavor and a nice glisten! Serve immediately.
NOTES
To make in an oven - Preheat oven to 400°F (200°C). Peel, trim and cut the carrots then coat them in the buttery sugary mixture as per the instructions. Spread out on a large baking tray and roast for 15 minutes. Toss, then cook for another 15 to 20 minutes or until tender and caramelized. Keep an eye on them towards the end as the sugar can start to burn if they are in for too long. Drizzle over any buttery residue from the bowl before serving.
NUTRITION
Serving: 1of 6 servings | Calories: 144kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 443mg | Potassium: 502mg | Fiber: 4g | Sugar: 15g | Vitamin A: 25292IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 1mg
