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Roasted Air Fryer Carrots and Potatoes

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Elevate your side dish game with these delicious air fryer carrots and potatoes! This easy recipe combines the earthy sweetness of carrots with the hearty goodness of potatoes, all perfectly roasted to crispy perfection in the air fryer. With just a handful of simple ingredients and minimal prep time, you’ll enjoy a flavorful and nutritious dish that complements any meal. Whether you're serving it alongside grilled meats or as a vibrant addition to your veggie platter, this dish is sure to become a family favorite!
Course Side Dish
Keyword air fryer, carrots and potatoes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Equipment

  • Large Bowl

Ingredients

  • 2 cups Potatoes diced
  • 2 cups Carrots diced
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt
  • 1/2 tsp. Ground Pepper
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Paprika
  • 1 tbsp. Dried Parsley

Instructions

  • Wash and dice the potatoes into bite-sized pieces and slice the carrots.
    2 cups Potatoes, 2 cups Carrots
  • In a large bowl, combine the diced potatoes and sliced carrots. Drizzle with olive oil and sprinkle with salt, pepper, onion powder, garlic powder, paprika, and dried parsley. Toss until evenly coated.
    2 tbsp. Olive Oil, 1 tsp. Salt, 1/2 tsp. Ground Pepper, 1 tsp. Onion Powder, 1 tsp. Garlic Powder, 1 tsp. Paprika, 1 tbsp. Dried Parsley
  • Place the seasoned vegetables in the air fryer basket in a single layer. Cook for 15-20 minutes, shaking the basket halfway through for even cooking, until the vegetables are golden brown and crispy.
  • ENJOY!

Notes

Storage Tips for This Recipe

  • Cooling: Allow the cooked carrots and potatoes to cool to room temperature before storing to prevent condensation and sogginess.
  • Airtight Container: Transfer the cooled vegetables to an airtight container to keep them fresh and prevent odors from affecting their taste.
  • Refrigeration: Store the container in the refrigerator. They should be consumed within 3-5 days for the best quality.
  • Freezing: If you want to store them longer, consider freezing. Spread the cooled vegetables on a baking sheet in a single layer to freeze individually, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months.
  • Reheating: For the best texture, reheat in the air fryer for a few minutes at 350°F (175°C) until warmed through and crispy again. You can also use an oven or stovetop skillet if needed.

FAQ's Related to this Recipe

  1. What type of potatoes are best for this recipe?
  • Both russet and Yukon gold potatoes work well. If you prefer a creamier texture, try using red potatoes that's what I used!
  1. Do I need to peel the carrots and potatoes?
  • Peeling is optional! Leaving the skins on can add extra nutrients and texture, but feel free to peel them if you prefer.
  1. Is it necessary to preheat the air fryer?
  • Preheating helps achieve a crispy texture, but if you're short on time, you can skip this step and cook them a little longer. My air fryer already had a preheat function automatically so I don't ever worry about it!
  1. How do I know when the vegetables are done?
  • They should be golden brown and crispy on the outside and fork-tender on the inside. You can adjust the cooking time based on your desired level of crispiness.
  1. Can I prepare the vegetables in advance?
  • Yes! You can chop the vegetables and toss them with oil and seasonings a few hours ahead. Store them in the fridge until you’re ready to cook.