Air Fryer Roasted Carrots
Air Fryer Roasted Carrots are made with peeled carrots, olive oil, honey, and butter; roast at 390°F for 15 minutes until caramelized on the edges with a thyme-honey glaze.
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Method
- 1
Peel carrots and halve any thick ones so all pieces are similar thickness.
- 2
Toss with olive oil, salt, and pepper.
- 3
Air fry at 390°F for 12-15 minutes, shaking once, until tender and caramelized on the edges.
- 4
Toss with honey, melted butter, and thyme while hot.
- 5
Finish with flaky salt and parsley.
Pro tip. Thinner carrots cook faster — halve the thick ones so everything finishes together. The natural sugars in carrots make them caramelize beautifully. Toss the glaze on while hot so it melts and coats evenly.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 24 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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