You’ll Need
For the Carrots
700g large carrots, peeled and cut into thick batons
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
Brown Sugar Maple Glaze
40g butter, melted
2 tbsp soft brown sugar
2 tbsp maple syrup
1 tsp Dijon mustard
1 tsp Worcestershire sauce
½ tsp ground cinnamon
Pinch of chilli flakes (optional)
Optional but Dangerous
Crispy bacon pieces
Chopped pecans
Fresh thyme
Crumbled feta
Extra maple syrup
Method
Preheat your air fryer to 200°C.
Toss the carrot batons with the olive oil, smoked paprika, garlic powder, onion powder, salt and black pepper until evenly coated.
Arrange the carrots in the air fryer basket in a single layer.
Air fry for 14 minutes, shaking halfway through.
While the carrots cook, whisk together the melted butter, brown sugar, maple syrup, Dijon mustard,
Worcestershire sauce, cinnamon and chilli flakes until smooth.
Transfer the carrots into a foil tray or heatproof dish that fits inside your air fryer.
Pour over the glaze and toss until every carrot is coated.
Return to the air fryer at 190°C for 8–10 minutes, stirring once halfway through, until the glaze becomes thick, sticky and deeply caramelised around the edges.
Finish with fresh thyme or chopped pecans if using.
Serve immediately while the glaze is still bubbling and glossy.