Glazed Air Fryer Potatoes and Carrots (Vegan)
Easy air fryer potatoes and carrots with a savory-sweet garlic glaze. Goes from cutting board to plate in under half an hour!
Servings: 4 servings
Calories: 26.78kcal
Equipment
- air fryer
Ingredients
- 1 Pound baby potatoes sliced
- 4 large carrots cut long & thin
- 2 Tablespoons oil of choice
- ½ teaspoon sea salt
- 1 ½ Tablespoons maple syrup
- 1 ½ teaspoons garlic powder alt. 2 cloves garlic, minced
- ½ teaspoon ground sumac
- ½ teaspoon ginger powder
- ¼ teaspoon fenugreek optional
Instructions
- Wash and prepare your carrots & potatoes by slicing both lengthwise into thick match sticks, roughly the same size, like in the image. This will help both cook evenly without falling through the holes in the air fryer.
- Set the air fryer to preheat at 380°F (195°C) for 5 minutes. Next, rinse the potato pieces off in water, and then pat both the potatoes and carrots dry, and toss them in the salt and olive oil until thoroughly coated. Arrange in a single layer then cook them in the preheated air fryer for 10 minutes, until crispy but not fully browned.
- While your carrots and potatoes are heating up, prepare your maple-garlic sauce with the maple syrup, garlic, sumac, ginger, and fenugreek (if using), just stirring everything together well.
- After 10 minutes of cooking, toss the lightly-browned veggies in the maple sauce (use only half if cooking everything in two batches), then return everything to the air fryer for 5-7 more minutes to caramelize (check it at 5 minutes and only keep going if not fully browned, yet). Take out your crispy potatoes and carrots and taste one, then add extra salt (if needed) & enjoy!
Notes
Drying: When making carrots and potatoes in air fryer or oven, once the veggies are cut, it's very important to get them dry. Much like patting dry brussels sprouts or sweet potatoes before browning them at a high heat, it's imperative to bring carrots & potatoes to room temp and thoroughly dry them; otherwise they won't properly crisp up.
Seasonings: If you know you don’t tolerate garlic powder or one or more of the spices in the seasoning, you can swap it for a blend of other low histamine herbs and spices you think would go well, but it's important to keep the maple syrup in the glaze, as that sticks it tot he carrots and potatoes.
Freezing: To freeze these I recommend portioning leftovers into single servings and then freezing once they reach room temp.
Nutrition
Serving: 1g | Calories: 26.78kcal | Carbohydrates: 31.87g | Protein: 3.93g | Fat: 7.22g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 283.7mg | Fiber: 2.98g | Sugar: 7.58g