Servings: 3
Ingredients
- 500-600 g carrots
- 1 tablespoon olive oil
- 0.5 teaspoon thyme or herbes de Provence
- 0.5 teaspoon cumin or sweet paprika, optional
- salt
- black pepper
- 1 teaspoon honey optional, for finishing
Procédé
Preparation
- Peel the carrots, or simply scrub them clean under running water.500-600 g carrots
- Trim both ends.
- Cut the carrots into thick rounds, batons, or diagonal chunks.
- Halve any very thick carrots lengthwise.
- Pat the pieces dry thoroughly with a kitchen towel or paper towels.
- Transfer the carrots to a mixing bowl.
- Add the olive oil, thyme, cumin, salt, and black pepper.1 tablespoon olive oil, 0.5 teaspoon thyme, 0.5 teaspoon cumin, salt, black pepper
- Toss until all the pieces are evenly coated.
Air Frying
- Preheat the air fryer to 190 °C for 2 to 3 minutes.
- Arrange the carrots in the basket in a single layer, without overcrowding.
- Cook at 190 °C for 17 minutes.
- Shake the basket halfway through cooking, after 8 to 9 minutes.
- Check for doneness with the tip of a knife; it should slide through a piece without resistance.
- Drizzle with a little honey only during the last 2 minutes, if using.1 teaspoon honey
- Serve with finely chopped fresh herbs or a pinch of fleur de sel, if desired.
Notes
- Cooking time mainly depends on the cut (always at 190 °C): 14–16 min for thick rounds, 16–18 min for medium batons, and 18–20 min for large chunks. Adjust according to the actual size of the pieces.
- For even cooking, cut the carrots into pieces of similar thickness: split the widest part lengthwise before slicing.
- Dry the carrots well after washing: less moisture on the surface means better caramelization.
- Cook in a single, well-spaced layer: two batches are better than an overcrowded basket.
- Shaking once halfway through is enough for medium pieces; for thin batons, shake the basket 2 times instead (every 5–6 min).
- A good doneness cue: the tip of a knife should slide easily into the center of a piece.
- Honey (or maple syrup) can burn, so add it only during the last 2 minutes.
- Peeling is optional: thin skin crisps up nicely, but thicker-skinned storage carrots are better peeled.
- Ratio: 1 tbsp of oil for 500–600 g is ideal; toss everything in a bowl rather than directly in the basket.
- Frozen option: cook straight from frozen, add 3 to 5 minutes, and shake the basket 2 times.
- Serving guide: allow 150–200 g of raw carrots per person.
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