The ends of these carrot batons brown while the centers soften. Smoked paprika seasons the carrots and a tangy yogurt dip cools each bite.
Before you start
Cut the carrots to roughly ½ inch thick. Thin tips cook faster, so check them early or cut the tips into longer pieces. The cooking time is per batch. Allow extra time if your model requires preheating.
Air Fryer Smoked Paprika Carrots with Yogurt Dip
The ends of these carrot batons brown while the centers soften. Smoked paprika seasons the carrots and a tangy yogurt dip cools each bite.
Ingredients
Method
- Toss the carrots with the oil, paprika and salt. Arrange in a single layer in the air fryer basket.
- Air fry at 380°F (193°C) for 12–16 minutes, shaking halfway. Stop when the ends have browned and a fork slips through the thickest baton.
- Stir the yogurt and lemon juice together. Serve the dip beside the carrots while they are hot.
Notes
If the carrots need a second batch, leave the first batch uncovered so steam does not soften the browned edges.
Nutrition estimate per serving
| Energy | 184 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrate | 21 g |
| Fat | 9 g |
| Fiber | 5 g |
Calculated from the listed ingredient weights using generic food composition values. Brands, draining and cooking losses can change the values. USDA FoodData Central
Explore more meals in the SkilletGlow recipe index.
Leave a Reply