Roasted Carrots from the Airfryer

⏱ 36 min · 🍽️ 4 Servings · 🧂 6 Ingredients

Ingredients

  • 800 g carrots
  • 2 tbsp rapeseed oil
  • 1 tsp cumin (ground)
  • 1 tsp salt
  • pepper to taste
  • 1 bunch parsley

Instructions

  1. Peel the carrots and cut them into finger-thick batons. Cut all the batons the same thickness, otherwise some are still hard while others are already falling apart.
  2. Mix the batons in a bowl with the rapeseed oil, the ground cumin, the salt and the pepper until every side is thinly coated.
  3. Preheat the airfryer to 180 °C. The preheated basket drives the sugar in the carrots straight to the surface.
  4. Put the carrot batons into the basket in a single layer with space between them and do not stack anything; with a larger quantity work in two batches. Cook at 180 °C.
  5. Pull out the basket, shake the batons and continue cooking at 180 °C until the edges show dark roasted spots.
  6. Chop the parsley finely and scatter it over the hot carrots.
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Roasted Carrots from the Airfryer – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandbeilageheissluftfritteusevegetarisch

Roasted Carrots from the Airfryer

An everyday German recipe for all of Germany: carrot batons turn sweet and caramelised on the outside in the hot air stream while keeping their bite in the middle. Ground cumin lays a warm, slightly earthy note over them, and fresh parsley brings colour at the end. In the oven the same thing takes considerably longer, and there a whole tray has to get hot for one bowl of carrots.

⏱

Cook time

36 min

🍽️

Servings

4

🧂

Ingredients

6

View Original ↗

Nutrition

per serving

129 kcal

Calories

2 g

Protein

6 g

Fat

15 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.40 · ~€0.60/serving
  • 🛒

Instructions

  1. 1

    Peel the carrots and cut them into finger-thick batons. Cut all the batons the same thickness, otherwise some are still hard while others are already falling apart.

  2. 2

    Mix the batons in a bowl with the rapeseed oil, the ground cumin, the salt and the pepper until every side is thinly coated.

  3. 3

    Preheat the airfryer to 180 °C. The preheated basket drives the sugar in the carrots straight to the surface.

  4. 4

    Put the carrot batons into the basket in a single layer with space between them and do not stack anything; with a larger quantity work in two batches. Cook at 180 °C.

  5. 5

    Pull out the basket, shake the batons and continue cooking at 180 °C until the edges show dark roasted spots.

  6. 6

    Chop the parsley finely and scatter it over the hot carrots.

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