Air Fryer Carrots with Olive Oil and Thyme
Carrots coated with olive oil and dried thyme air fry until fork-tender with lightly browned edges.
Ingredients
Main Ingredients
- 1 pound carrots
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
Method
- Preheat the air fryer to 380°F. Peel 1 pound carrots and cut into 1- to 2-inch pieces, splitting thicker sections lengthwise; pat dry.
- Toss with 1 tablespoon olive oil, 1 teaspoon dried thyme, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.
- Arrange in an even layer and cook at 380°F for 10–12 minutes, shaking or turning partway through. Use separate batches if the basket is crowded.
- Pierce a thick piece with a fork and continue cooking if its center is firm. Serve when tender with lightly browned edges, divided into four side portions.
Notes
- Refrigerate promptly and use within 3 days.
- Reheat in the air fryer or microwave until the leftovers reach 165°F.