Slender carrot sticks seasoned with garlic, lemon, and fresh herbs air fried until tender and blistered.
- PREP TIME 8 minutes
- COOK TIME 10 minutes to 12 minutes
- SERVES 4
INGREDIENTS
- 1 pound medium carrots (8 to 10)
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 medium lemon
- 1 teaspoon fresh dill or parsley leaves
INSTRUCTIONS
- Heat an air fryer to 360°F.
- Trim and peel 1 pound medium carrots, and cut crosswise into 3-inch pieces. Cut any thick ends in half lengthwise, so all pieces are 1/2- to 3/4-inch thick.
- Transfer the carrots to a large bowl. Add 2 teaspoons olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, and toss to combine.
- Add the carrots to the air fryer basket in an even layer (they can overlap). Air fry, shaking the basket every 5 minutes, until the carrots are tender and blistered, 10 to 12 minutes total. Meanwhile, halve 1 medium lemon. Juice one half until you have 1 teaspoon juice. Cut the remaining half into 4 wedges. Finely chop 1 teaspoon fresh dill or parsley leaves.
- Return the carrots to the bowl, add the lemon juice and dill or parsley, and toss to combine. Serve with the lemon wedges.
RECIPE NOTES
Make ahead: The carrots can be peeled and cut up to 4 days ahead and refrigerated in an airtight container.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Baby carrots: Pat 1 pound baby carrots dry with a clean kitchen towel, then prepare according to instructions above.
