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Recipe from Simpler Savory

The recipe

Low Carb Air Fryer Carrots

Prep
10 min
Cook
12 min
Total
22 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
95

2× the original author values. Recipe yield: 4 servings.

calories
190

3× the original author values. Recipe yield: 4 servings.

calories
285
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds carrots — peeled, sliced on the bias into 1/2-inch pieces
  • 1 tablespoon unsalted butter — or use more oil for dairy-free
  • 1 tablespoon olive oil — or avocado oil
  • 1 tablespoon allulose — or monk fruit erythritol blend; keep light to prevent re-crystallizing
  • 3/4 teaspoon kosher salt — plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika — optional, for warmth and color
  • 1 tablespoon lemon juice — freshly squeezed, plus extra wedges for serving
  • 1 teaspoon fresh thyme — or chopped parsley, for garnish
  • 1 teaspoon sugar-free maple syrup — for a maple-glazed vibe, optional
  • 1/2 teaspoon toasted sesame oil — optional, for nutty aroma
  • 1/4 teaspoon red pepper flakes — optional, for heat
  • 1 teaspoon tamari — optional, for savory edge

Instructions

  1. Preheat the air fryer to 380°F for 3 to 5 minutes so the carrots hit a hot basket and start browning immediately.
  2. Peel carrots and slice on the bias into 1/2-inch pieces; pat dry to remove surface moisture.
  3. In a large bowl, toss carrots with butter, olive oil, allulose, kosher salt, black pepper, garlic powder, and smoked paprika until lightly coated with no pooling at the bottom.
  4. Spread carrots in a single layer in the preheated basket with a little space between pieces; air fry at 380°F for 6 minutes.
  5. Shake or toss the basket to redistribute, then cook 4 to 6 minutes more until edges are bronzed and centers are tender when pierced.
  6. In the last 1 to 2 minutes, add lemon juice and sprinkle thyme or parsley over the carrots; cook just until glossy and fragrant.
  7. For a thicker glaze, transfer carrots to a bowl, toss with an extra 1 teaspoon allulose and a small knob of butter, then return to the basket for 1 minute to set.
  8. Taste and adjust salt, then serve immediately with extra lemon if desired.
  9. Toss in a pinch of red pepper flakes or a small spoon of chili crisp with the seasonings for heat.
  10. Drizzle 1 teaspoon sugar-free maple syrup over the hot carrots and toss to coat for a maple-glazed note.
  11. Finish with 1 teaspoon tamari and 1/2 teaspoon toasted sesame oil for a savory, low-carb twist.

Notes

Cool completely before storing. Refrigerate in an airtight container up to 4 days. For freezing, spread on a sheet pan to freeze, then transfer to a bag; texture will soften after thawing. Reheat in the air fryer at 350°F for 3 to 4 minutes to revive edges, or microwave 45 to 60 seconds (softer). If the glaze looks dull after chilling, toss with a tiny pat of butter or a few drops of olive oil before reheating.

Source: https://simplersavory.com/low-carb-air-fryer-carrots/