Best 5 Air Fried Carrots With Balsamic Glaze Recipes

BALSAMIC ROASTED AIR FRYER CARROTS

Steps:

• Wash and dry the carrots before removing the stems, cutting them in half crosswise, then cutting each in half again lengthwise. For larger carrots, you may want to quarter the top half for even pieces.
• Toss the carrots in the olive oil and balsamic vinegar before adding to an air fryer basket. Use tongs or a rubber spatula to transfer the carrots to the basket, keeping any remaining oil and vinegar in the bowl. Air fry at 400ºF for 12 minutes.
• Transfer the carrots back to the mixing bowl and toss with any remaining oil and vinegar. Add the garlic powder, salt, and pepper, tossing to evenly coat.
• Add the carrots back to the basket and air fry an additional 10-12 minutes, shaking halfway through, until the carrots are fork tender and slightly charred around the edges.
• Toss the finished carrots with fresh parsley or parsley flakes and serve.

AIR-FRIED BALSAMIC GLAZED CARROTS

Steps:

• Preheat air fryer to 390°F. Coat fryer basket with cooking spray. In a large bowl whisk together olive oil, honey, salt and pepper. Add carrots and toss to coat. Place carrots in air fryer basket in a single layer, in batches, if needed. Cook 10 minutes or until tender, stirring once.
• Transfer cooked carrots to a large bowl while still warm. Add balsamic glaze and butter, toss to coat. Sprinkle with chives before serving.

AIR-FRIED CARROTS WITH BALSAMIC GLAZE

Steps:

• Brush an air fryer basket with olive oil.
• Whisk together 1 tablespoon olive oil, honey, salt, and pepper in a large bowl. Add carrots and toss to coat. Place carrots in the air fryer basket in a single layer, in batches, if needed.
• Cook in the air fryer at 390 degrees F (200 degrees C), stirring once, until tender, about 10 minutes. Transfer warm cooked carrots to a large bowl, add balsamic glaze and butter, and toss to coat. Sprinkle with chives and serve.

BALSAMIC GLAZED CARROTS

Steps:

• Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

STIR-FRIED BALSAMIC GINGER CARROTS

Steps:

• In a 3-quart saucepan, bring 1 1/2 quarts water to a boil over high heat. Add 1/2 teaspoon of the salt and the carrots and return to a full boil, about 5 minutes. Boil for 2 additional minutes. Drain the carrots in a colander, shaking well to remove excess water. Combine the vinegar, sherry and soy sauce in a cup. Combine the sugar, pepper and the remaining 3/4 teaspoon salt in a small dish.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the ginger and stir-fry no more than 10 seconds, until the ginger is fragrant. Add the carrots and stir-fry for 1 minute, until the carrots are well coated in oil and ginger. Swirl the vinegar mixture into the wok, sprinkle with the sugar mixture, and stir-fry for 1 minute, until the carrots are crisp-tender. Immediately transfer to a serving bowl and sprinkle with chives.