cake pan insert, 7-inch round / metal cake pan, or foil pan
Ingredients
1½tablespoonsagave syrup or honey
1tablespoonsoy sauce
1tablespoonvegetable oil
¼teaspooncrushed red chile flakes
¼teaspoonground coriander
¼teaspoonfreshly ground black pepper
1poundcarrotspeeled and cut on an angle into ½-inch-thick slices
1tablespoonfinely chopped fresh flat-leaf parsley
Instructions
In a bowl, combine the agave syrup (or honey), soy sauce, vegetable oil, crushed red chile flakes, ground coriander, black pepper, and sliced carrots.
Toss to coat evenly.
Transfer the coated carrots to a 7-inch round cake pan insert, metal cake pan, or foil pan.
Place the pan in the air fryer and cook at 375°F, stirring every 5 minutes, until the dressing is reduced to a glaze and the carrots are lightly caramelized and tender, about 20 minutes.
Remove the pan from the air fryer and transfer the glazed carrots to a serving bowl.
Sprinkle the chopped parsley over the carrots before serving
Notes / Tips / Wine Advice:
Wine advice: Pair these umami glazed roast carrots with a light-bodied red wine like Pinot Noir or a crisp, dry white wine such as Sauvignon Blanc to complement the savory-sweet flavors of the dish.