Air Fryer Buttery Carrots & Taters

Ingredients

1 lb yukon gold, or red potatoes
1 lb carrots
2 Tbsp olive oil, extra virgin, divided
2 Tbsp sweet butter, unsalted, at room temp
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Directions

Cut the potatoes into quarters, and then slice up the carrots.

Chef’s Tip: Cut the carrots to the same thickness as the quartered potatoes. That way they will finish cooking at the same time.

Add the veggies to a pot of cool water.

Bring the pot up to the boil as quickly as possible, and allow to boil for 4 – 5 minutes.

Discard the water, but keep the veggies in the warm pot until the internal heat from the veggies causes most of the moisture to evaporate.

Add the veggies to a small bowl, with one tablespoon of oil, and one tablespoon of softened butter. Then toss to coat. The heat from the veggies will melt the softened butter.