You’ll Need
For the Carrots
800g large carrots, peeled and cut into thick wedges
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp cracked black pepper
Burnt Butter BBQ Glaze
50g butter
1 tbsp maple syrup
1 tbsp smoky BBQ sauce
1 tsp Worcestershire sauce
½ tsp smoked paprika
½ tsp chilli flakes
1 tsp wholegrain mustard
To Finish
Fresh parsley, chopped
Fresh chives, chopped
Sea salt flakes
Optional but dangerous
Crumbled feta
Toasted pecans
Hot honey drizzle
Crispy bacon bits
Extra cracked black pepper
Method
Preheat your air fryer to 200°C.
Toss the carrot wedges with the olive oil, smoked paprika, garlic powder, sea salt and cracked black pepper.
Arrange them in a single layer in the air fryer basket.
Air fry for 18–20 minutes, turning halfway through, until tender with beautifully caramelised edges.
While the carrots cook, melt the butter gently in a small pan and continue cooking until it turns golden brown
and develops a rich, nutty aroma.
Remove from the heat and whisk in the maple syrup, BBQ sauce, Worcestershire sauce, smoked paprika, chilli
flakes and wholegrain mustard.
Transfer the hot carrots to a large bowl and pour over the burnt butter glaze.
Toss until every wedge is coated.
Return to the air fryer for 2–3 minutes at 200°C, allowing the glaze to become sticky and lightly caramelised.
Finish with chopped parsley, chives and a pinch of sea salt flakes.
Serve immediately with brisket, smoked chicken, ribs or grilled sausages.