A delicious twist on honey garlic brings you these maple garlic air fryer baby carrots! They’re flavourful, super simple to whip up and a perfect side dish for the holidays, or any day.
This bright orange veggie is a great one to enjoy in the fall and around the holidays. But really, baby carrots are available all year long, so go ahead and enjoy any time.
Inspired by these other air fried carrots [two ways], I felt an even simpler carrot recipe was due on the blog. There’s hardly any prep work involved. No peeling or cutting the carrots, just toss a few ingredients together and air fry until golden.
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Ingredients
Here’s everything you’ll need.
- For the baby carrots: I prefer these “petites” carrots as they’re cut from the sweetest part of the carrot and they’re a little smaller, so they cook faster.
- For oil free: Simply omit the oil and use a tablespoon of broth in its place.
- Tamari: This is gluten free soy sauce which I usually have on hand, but if you’re not avoiding gluten, ANY soy sauce will do.
- Garlic: I prefer fresh, but you may opt for a teaspoon of garlic powder if you don’t have any on hand, or want to make this quick dish even faster.
- Maple syrup: Use pure maple syrup to avoid artificial sweeteners. If you don’t have maple syrup, use another liquid sweetener you enjoy.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the carrots and all remaining ingredients to a mixing bowl. Mix until evenly coated. (photos 1-2)
Transfer the carrots to your fryer basket, using a slotted spoon. (Don’t dump them with the liquids into your basket.) Then air fry for 12-16 minutes, until golden brown. (photos 3-4)
NOTE: The size of your carrots will determine cook time.
If you have leftover marinade, transfer the carrots back to the bowl and toss again. Then serve with a sprinkle of fresh parsley or cilantro and enjoy.
Variations
Have fun with flavours and create your own blend. Or try one of these:
- Spicy/sweet – add red chili flakes to the marinade, and/or minced jalapeno.
- Spicy – swap the maple syrup for your favourite hot sauce.
- Savoury – replace the maple syrup with broth, and add ¼ teaspoon each of dried oregano, parsley and basil. (Don’t use fresh herbs or they may burn.)
Or check out these other sweet and spicy versions of air fried carrots.
Equipment
We use and love our Ninja Foodi 8 quart, but you can make these carrots in any model of fryer.
Bear in mind that individual models will determine cook time, as some are stronger than others, and smaller models will cook faster. So start checking on your carrots around the 10 minute mark.
Storage
Leftovers keep refrigerated in a sealed container for 3-4 days, but this dish tastes best the same day its made.
I don’t recommend freezing.
Top tip
- Carrot size and fryer model will determine cook time. Make sure to check on your carrots often towards the end of cooking.
More delicious air fried recipes
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 12 ounce package baby carrots
- 2 cloves garlic minced
- 1 tablespoon maple syrup
- 1 tablespoon tamari or soy sauce
- 1 tablespoon avocado oil or melted butter or margarine (optional)*
- fresh parsley or cilantro optional, for garnish
Instructions
- Add the carrots and remaining ingredients (except parsley) to a small mixing bowl. Mix until evenly coated.
- Then use a slotted spoon to place your carrots in the basket of your air fryer. (Don't dump everything in.) Arrange in a single layer and air fry at 400 degrees F for 12-16 minutes. Shake or mix the carrots every 5 minutes or so.
- Once cooked to your liking, remove the carrots from the basket and toss with the remaining glaze if you'd like. Then serve with fresh herbs and enjoy.
CAROL
I’ll bet this would be great with a bit of fresh grated ginger. Do you think it’d be ok, or would it possibly burn?
Rosa
Hi Carol, the fresh garlic didn’t burn, so I think the ginger would be okay, but I haven’t tried to say for sure. Let me know if you give it a go.
Debbie
Just made them! So delicious Rosa, thank you.
Rosa
Wonderful! Thanks for sharing Debbie. 🙂