These tender and roasted carrots cooked in the air fryer can be on your table in less than half an hour. Tossed in a honey-butter sauce and sprinkled with your choice of fresh basil, chives, or just salt and pepper.
5/5 with important modifications.
I made this recipe twice some time ago, but hadn't made it in at least a year before trying it again a few days ago. The first time pretty good. The second time, the carrots had completely dried out and weren't very good. This last time, I modified the cooking process, which made them wonderful. Read on for my changes.
Firstly, I just mix all the ingredients together. No need to leave out the orange juice, salt, or pepper until the end.
Secondly , I don't have hot honey, so I substitute chili flakes, which gives it a nice kick. That's not by any means a critical substitution.
The important modifications I made all involve the cooking process. I wrap the air fryer rack in aluminum foil before placing the carrots on it. Otherwise, the mixture ends up sweating off while air frying.
Next, I dump about half of the mixture over the carrots and coat them well before air frying.
I only bother flipping the carrots once about halfway through. At that point, the carrots have usually dried out a bit. I will dump most of the remaining mixture on them and then let them finish air frying. Finally, I'll dump the last bit of the remaining mixture over them once they're done cooking.
I also found the time and temperature recommendations a little off. This last time, I tripled the recipe and had to do it all in two batches. The first batch, I set the air fryer to 400 degrees. When I flipped halfway through, I noticed that they were beginning to blacken, despite not yet becoming particularly tender. After flipping, I set the air fryer to 370 degrees. The resulting carrots came out great. The second batch, I started the air fryer on 370. While they hadn't yet begun to blacken halfway through, they were also still completely hard. I set the air fryer back to 400 for the remainder, and the resulting carrots were just a little overdone. I'm thinking that next time, I'll find a mid temperature (maybe 385) and keep it at that the whole time, or perhaps I'll keep the carrots at 370 and cook for longer.
Read More5/5 with important modifications.
I made this recipe twice some time ago, but hadn't made it in at least a year before trying it again a few days ago. The first time pretty good. The second time, the carrots had completely dried out and weren't very good. This last time, I modified the cooking process, which made them wonderful. Read on for my changes.
Firstly, I just mix all the ingredients together. No need to leave out the orange juice, salt, or pepper until the end.
Secondly , I don't have hot honey, so I substitute chili flakes, which gives it a nice kick. That's not by any means a critical substitution.
The important modifications I made all involve the cooking process. I wrap the air fryer rack in aluminum foil before placing the carrots on it. Otherwise, the mixture ends up sweating off while air frying.
Next, I dump about half of the mixture over the carrots and coat them well before air frying.
I only bother flipping the carrots once about halfway through. At that point, the carrots have usually dried out a bit. I will dump most of the remaining mixture on them and then let them finish air frying. Finally, I'll dump the last bit of the remaining mixture over them once they're done cooking.
I also found the time and temperature recommendations a little off. This last time, I tripled the recipe and had to do it all in two batches. The first batch, I set the air fryer to 400 degrees. When I flipped halfway through, I noticed that they were beginning to blacken, despite not yet becoming particularly tender. After flipping, I set the air fryer to 370 degrees. The resulting carrots came out great. The second batch, I started the air fryer on 370. While they hadn't yet begun to blacken halfway through, they were also still completely hard. I set the air fryer back to 400 for the remainder, and the resulting carrots were just a little overdone. I'm thinking that next time, I'll find a mid temperature (maybe 385) and keep it at that the whole time, or perhaps I'll keep the carrots at 370 and cook for longer.
I had to substitute several ingredients. For Mike's Hot Honey, I used honey + pepper flakes; Cardamom, I used 5 spice. Cook time was 22 minutes or a little longer. I would make this again!
Really liked this. I had no trouble getting the kiddies to eat them. I will keep this recipe.
These were delicious! The only thing I would change is to triple the recipe.
I got ahead of myself and didn't read all of the recipe. I combined all of the ingredients but it still worked out really deliciously good. Next time I will follow the directions.
