Air Fried Carrots With Balsamic Glaze Recipes

AIR-FRIED BALSAMIC GLAZED CARROTS

Steps:

• Preheat air fryer to 390°F. Coat fryer basket with cooking spray. In a large bowl whisk together olive oil, honey, salt and pepper. Add carrots and toss to coat. Place carrots in air fryer basket in a single layer, in batches, if needed. Cook 10 minutes or until tender, stirring once.
• Transfer cooked carrots to a large bowl while still warm. Add balsamic glaze and butter, toss to coat. Sprinkle with chives before serving.

BALSAMIC ROASTED AIR FRYER CARROTS

Steps:

• Wash and dry the carrots before removing the stems, cutting them in half crosswise, then cutting each in half again lengthwise. For larger carrots, you may want to quarter the top half for even pieces.
• Toss the carrots in the olive oil and balsamic vinegar before adding to an air fryer basket. Use tongs or a rubber spatula to transfer the carrots to the basket, keeping any remaining oil and vinegar in the bowl. Air fry at 400ºF for 12 minutes.
• Transfer the carrots back to the mixing bowl and toss with any remaining oil and vinegar. Add the garlic powder, salt, and pepper, tossing to evenly coat.
• Add the carrots back to the basket and air fry an additional 10-12 minutes, shaking halfway through, until the carrots are fork tender and slightly charred around the edges.
• Toss the finished carrots with fresh parsley or parsley flakes and serve.

AIR-FRIED CARROTS WITH BALSAMIC GLAZE

Steps:

• Brush an air fryer basket with olive oil.
• Whisk together 1 tablespoon olive oil, honey, salt, and pepper in a large bowl. Add carrots and toss to coat. Place carrots in the air fryer basket in a single layer, in batches, if needed.
• Cook in the air fryer at 390 degrees F (200 degrees C), stirring once, until tender, about 10 minutes. Transfer warm cooked carrots to a large bowl, add balsamic glaze and butter, and toss to coat. Sprinkle with chives and serve.

BALSAMIC GLAZED CARROTS

Steps:

• Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.