11-08-2025
Carrots will be flavourful and perfectly caramelised every time when you stop boiling them
A food blogger shared a simple hack for cooking carrots in a fraction of the time it takes to boil them - and it results in perfectly caramelised, flavour-packed veggies
Forget about boiling carrots until they're limp and tasteless, a speedy kitchen trick is causing a stir on social media, transforming the humble veg into a sweet, caramelised, flavour-packed side dish in just 18 minutes, reports the Express.
Food blogger Tanya, from My Forking Life, insists that using an air fryer instead of the oven or hob results in perfectly roasted carrots in nearly half the time. Typically, roasting carrots can take up to 30 minutes in the oven, but this air fryer method cuts that down to around 15-20 minutes without compromising on texture or taste.
The secret lies in washing and peeling the carrots first, then tossing them in a bowl with olive oil and your preferred seasonings. For a savoury twist, Tanya suggests garlic powder and paprika, though she says any all-purpose seasoning mix will do the job.
For those with a sweet tooth, a sprinkle of brown sugar or a drizzle of honey can enhance the carrots' natural sweetness.
Once seasoned, the carrots go directly into the air fryer basket and cook at 380°F (193°C), with a quick shake halfway through to ensure even browning.
The outcome is tender yet slightly crisp carrots with a rich, roasted flavour that's a world away from the watery texture of boiled vegetables.
Fans of the recipe have been quick to sing its praises online, hailing it as the perfect weeknight side dish that's both healthy and satisfying. Some have even topped their air-fried carrots with Parmesan cheese and parsley for a more indulgent twist.
Beyond taste, the technique also earns marks for practicality. Air fryers need no preheating in most instances, utilise less oil than conventional roasting, and slash cooking times dramatically, making them an essential appliance for rushed home cooks wanting to get supper on the table quicker.
Tanya says the approach works for all sorts of vegetables, not just carrots. "Once you try it, you'll never go back to boiling," she told her followers.
With this swift and flavourful trick, the era of soggy carrots may finally be finished.
