Name: Air-Fryer Orange-Cardamom Roasted Carrots
Total time: 45 min
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon honey; ½ teaspoon grated orange zest plus 1 tablespoon juice; ½ teaspoon ground cardamom; Salt and pepper; 2 pounds carrots , peeled and cut into 2-inch lengths, thick ends halved lengthwise; 1 tablespoon minced fresh chives

Why This Recipe Works

We had crunchy edges in mind when we set out to roast carrots in the air fryer, initially cutting them into coins to create plenty of surface area that we hoped would produce maximum browning. Disappointingly, the carrots came out shriveled. Such small pieces were no match for the intense hot air. We realized we needed bigger pieces, which would have more time to brown before overcooking. Indeed, this improved the carrots' texture, but we still wanted more browning and found our solution in the coating: Switching from oil to butter (which contains milk solids that brown quickly) and adding honey (which caramelizes quickly) gave us deep roasted color and flavor. For even more flavor, we bloomed cardamom and orange zest in the butter as it melted, reserving a portion for a satiny glaze—adding a splash of juice for acidity. Now we had beautifully roasted carrots draped in an addictive glaze; with just a sprinkle of fresh chives, this side dish was complete.

Before You Begin

If the carrots have very narrow tips, trim the thin ends; they scorch easily.

Instructions

Microwave butter, honey, orange zest, cardamom, and ¼ teaspoon salt in large bowl at 50 percent power, stirring occasionally, until butter is melted, about 1 minute. Whisk to combine. Combine 1 tablespoon butter mixture and orange juice in small bowl; set aside. Add carrots to remaining butter mixture and toss to coat; transfer to air-fryer basket.

Place basket in air fryer and set temperature to 400 degrees. Cook carrots until tender and browned, about 30 minutes, tossing every 10 minutes.

Transfer carrots to now-empty bowl and toss with reserved butter mixture. Season with salt and pepper to taste and sprinkle with chives. Serve.