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Overhead shot of air fryer carrots on a plate topped with fresh herbs. There is some fresh rosemary next to the plate.
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5 from 2 votes

Air Fryer Carrots

A simple and delicious recipe for roasted air fryer carrots made with carrots, herbs, and a little bit of oil. An easy side dish for any meal. Gluten-free, dairy-free, vegan, and Whole30.
Course Side Dish
Cuisine American
Keyword air fryer carrots, air fryer roasted carrots, carrots air fryer, carrots in air fryer
Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Servings 4 cups
Calories 63kcal
Author Kelly


  • 2 pounds carrots (peeled if desired), diced into 1/2-3/4 inch pieces (7 cups/32 ounces)*
  • 1 tablespoon oil
  • 1 tablespoon freshly chopped rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Prep your carrots. First, rinse off any dirt and debris. If desired, peel your carrots to remove the skin (make sure you still have 2 pounds afterward if you peel). Then dice them into 1/2-3/4 inch pieces.
  • Mix. Add them to a large mixing bowl. Add oil, rosemary, oregano, thyme, and salt and pepper and toss to combine to make sure they are evenly coated.
  • Roast. Add carrots to your air fryer basket, making sure not to leave any seasoning behind. Spread them out evenly in your air fryer basket. It is okay if they are on top of each other and overlapping. Set to 400 degrees for 13 minutes. At the 13-minute mark, remove the basket and shake well. Continue to cook for another 10-15 minutes until tender and slightly browned on the outside (time will depend on how crispy you want them). If desired, garnish with a little chopped parsley and enjoy!


*It's up to your if you want to peel your carrots. I do suggest washing them to remove any dirt or debris if you are not peeling them. The skin does have a slightly different texture and taste, which can cause them to be a little bitter and tougher.
This recipe can easily be halved if you do not have a large air fryer or don't want to make that much. Cooking time will reduce by 5-10 minutes if making less.
The recipe makes 4 cups, but will also depend on how long you cook them. If cooked for longer, the carrots will shrink up more.


Serving: 1/2 cup | Calories: 63kcal | Carbohydrates: 11.1g | Protein: 1.1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.2g | Sodium: 151mg | Potassium: 368mg | Fiber: 3.3g | Sugar: 5.4g | Vitamin A: 18958IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 0.5mg