Ingredients
Equipment
Method
- Peel the carrots and cut them into even sticks, about 3 inches long and ½ inch thick, so they cook at the same rate.6 large carrots
- In a large bowl, whisk together the melted butter, honey, minced garlic, salt, and white pepper.¼ cup honey, 3 tablespoons butter, 1 clove garlic, ½ teaspoon salt, ½ teaspoon white pepper
- Add the carrot sticks and toss until every piece is coated in the honey butter.
- Spread the carrots in the air fryer basket in as close to a single layer as you can. Work in batches if your basket is small.
- Air fry at 350°F for 18 to 20 minutes, shaking the basket every 5 minutes, until the carrots are tender and the edges are caramelized.
- Transfer to a serving plate, spoon any glaze left in the basket over the top, sprinkle with chopped parsley, and serve warm.fresh parsley
Oven Method
- Preheat the oven to 400°F. Toss the carrots in the honey butter, spread them on a parchment lined baking sheet, and roast for 25 to 30 minutes, tossing halfway, until tender and caramelized. Finish with parsley.
Notes
- Cut evenly. Same size sticks means they all finish at the same time.
- Do not crowd the basket. Piled up carrots steam instead of roast, so cook in batches if needed.
- Watch the honey. Shake every 5 minutes and pull the carrots as soon as a fork slides in. A perforated parchment liner makes cleanup easier, just leave room around the edges for air to flow.
- Swaps: Maple syrup for honey. Olive oil or vegan butter for butter. Black pepper for white pepper, use a little less. ¼ teaspoon garlic powder for the fresh clove.
- Storage: Fridge up to 4 days in an airtight container. Reheat in the air fryer at 350°F for 3 to 4 minutes.