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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


  • 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



  1. Heat an air fryer to 360°F.
  2. 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.
  3. 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.
  4. 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.
  5. Return the carrots to the bowl, add the lemon juice and dill or parsley, and toss to combine. Serve with the lemon wedges.


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.

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