Honey-roasted carrots still warm from the air fryer are tossed with a buttery balsamic glaze and sprinkled with chives in this simple and quick weeknight side dish recipe.
Ingredients
- olive oil for brushing
- 1 tablespoon olive oil
- 1 teaspoon honey
- 0.25 teaspoons kosher salt
- 0.25 teaspoons ground black pepper
- 1 pound tri-colored baby carrots
- 1 tablespoon balsamic glaze
- 1 tablespoon butter
- 2 teaspoons chopped fresh chives
Instructions
-
1
Brush an air fryer basket with olive oil.
-
2
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.
-
3
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Ukrainian Beet Green "Cabbage" Rolls
Use beet greens to make "cabbage" rolls. My mother used to make these and always served them with cream sauce instead of tomato sauce. They're fast and easy to make since, unlike cabbage leaves, beet greens don't need to be cooked first. Serve with rice or noodles.
Mixed Berry Balsamic Vinaigrette
A sweet and tangy dressing, perfect for any salad. I enjoy it on a spring mix with mixed berries, chopped apples, and toasted almond slices.
Crab-Stuffed Manicotti
Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company.