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A bowl of white orange and red carrots on top of hummus and topped with rosemary

Roasted Chantenay Carrots

Flossie
Sweet, crunchy, and tender, these simple roasted Chantenay carrots make an elegant side dish or a flavorful topping for hummus.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, lunch, Side Dish
Cuisine british, International
Servings 4 servings

Ingredients
  

  • 800 g Chantenay carrots
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 2 tsp peri-peri seasoning or Italian seasoning or sumac for variation
  • fresh rosemary to garnish, optional
  • 2 tbsp pomegranate molasses to drizzle, optional

Instructions
 

Prep the Carrots:

  • Wash the Chantenay carrots thoroughly, taking care to remove all the grit or dirt. Trim the root ends and pat them dry with paper towels. No need to peel the skins.

Season:

  • Preheat your air fryer or oven to 200°C (392°F). In a large bowl, toss the carrots with olive oil, salt, garlic powder, and peri peri seasoning.

Roast:

  • Arrange the carrots on an air fryer rack or on a parchment-lined oven tray with a rack above it. Roast for 20 minutes until caramelized and slightly wrinkled.

Finish:

  • Transfer the carrots to a serving dish or on top of a plate or bowl with hummus. Drizzle with pomegranate molasses and garnish with fresh rosemary if desired. Serve warm or cold.

Video

Notes

This recipe can be used for both airfryer or oven.
My oven has an airfryer function, but if you are roasting in a countertop airfryer, you may need to roast in batches.
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