📝 About This Recipe
Transform the humble root vegetable into a spectacular side dish that balances earthy sweetness with a sophisticated herbal finish. Using the air fryer creates a beautiful caramelization on the exterior while keeping the centers tender-crisp, far surpassing traditional roasting methods in half the time. Finished with a luscious honey-butter glaze and a hint of citrus, these carrots are a vibrant addition to any holiday table or a simple weeknight dinner.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Fresh Carrots (peeled and sliced into 1/2-inch thick diagonals)
- 1 tablespoon Extra Virgin Olive Oil (for the initial roast)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Honey Butter Glaze
- 2 tablespoons Unsalted Butter (melted)
- 2 tablespoons Wildflower Honey (high quality)
- 1 teaspoon Apple Cider Vinegar (to balance the sweetness)
- 1/4 teaspoon Garlic Powder
- 1 pinch Ground Cinnamon (for warmth)
For Garnish
- 1 tablespoon Fresh Thyme Leaves (stripped from the stem)
- 1 teaspoon Lemon Zest (finely grated)
- 1 pinch Flaky Sea Salt (like Maldon, for finishing)
- 1 pinch Red Pepper Flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Preheat your air fryer to 380°F (195°C) for about 5 minutes to ensure an even cooking environment.
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2
Wash and peel the carrots. Slice them on a bias (diagonally) into 1/2-inch thick pieces to maximize surface area for caramelization.
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3
In a large mixing bowl, toss the sliced carrots with the olive oil, kosher salt, and black pepper until every piece is lightly coated.
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4
Place the carrots in the air fryer basket in an even layer. It is okay if they overlap slightly, but do not overcrowd the basket.
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5
Air fry the carrots for 10 minutes, shaking the basket halfway through to ensure even browning.
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6
While the carrots are air frying, prepare the glaze by whisking together the melted butter, honey, apple cider vinegar, garlic powder, and cinnamon in a small bowl.
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7
Once the initial 10-minute timer is up, open the air fryer and drizzle half of the honey-butter glaze over the carrots.
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8
Toss the carrots with a heat-resistant spatula to coat them in the glaze.
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9
Cook for an additional 5-8 minutes at 380°F. Watch closely during this stage as the sugars in the honey can burn quickly.
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10
The carrots are done when they are tender when pierced with a fork and have developed deep golden-brown charred edges.
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11
Transfer the hot carrots back into the mixing bowl and toss with the remaining glaze and the fresh thyme leaves.
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12
Arrange the carrots on a serving platter, ensuring you scrape any extra glaze from the bowl over the top.
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13
Finish the dish by sprinkling the fresh lemon zest and flaky sea salt over the top for a bright, professional touch.
💡 Chef's Tips
Try to use carrots of similar thickness so they cook at the same rate; if using baby carrots, keep them whole. Don't add the honey glaze at the very beginning, as the high heat of the air fryer will burn the sugar before the carrots are tender. If you prefer a savory twist, substitute the thyme for fresh rosemary or sage. For an extra crunch, toss in 1/4 cup of chopped pecans or walnuts during the last 3 minutes of cooking. If you have leftovers, they reheat beautifully in the air fryer at 350°F for 3-4 minutes to restore the glaze's shine.
🍽️ Serving Suggestions
Pair these carrots with a succulent roast chicken or pan-seared pork chops for a classic Sunday dinner. Serve alongside a creamy mushroom risotto to provide a sweet contrast to the earthy rice. They make an excellent topping for a grain bowl featuring quinoa, kale, and a dollop of Greek yogurt. Enjoy with a crisp glass of Sauvignon Blanc or a light-bodied Chardonnay to complement the honey notes. For a holiday spread, serve them next to a garlic-herb crusted prime rib.