I’ve been making air fryer roasted carrots for years, and I still love how a little oil, a handful of seasonings, and some hot circulating air can bring out their natural sweetness. They come out tender inside with caramelized edges, and they take less time than roasting them in the oven.
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These air fryer roasted carrots have tender centers, lightly caramelized edges, and just enough browning to give them that roasted flavor without heating up the whole oven. I usually cut mine into thick, fry-shaped sticks because they’re easy to season, cook quickly, and make a great side dish with almost anything — they go well next to roasted air fryer chicken. You only need a few everyday ingredients, and the carrots take about 15 minutes in the air fryer.
Ingredients You’ll Need
Exact amounts are in the recipe card below.
Carrots: Regular medium carrots, peeled and cut into sticks. Even thickness matters more than the exact shape — thick and thin pieces in the same batch will not finish at the same time. Baby carrots work too, with no peeling or cutting, but check the time chart below because whole baby carrots cook a little differently than sticks.
Oil: Olive oil or avocado oil. The carrots need a thin, even coating so the edges can brown. Dry spots stay pale, and too much oil just pools in the basket.
Salt and black pepper: Salt brings out the carrots’ sweetness once they roast, so it goes on before cooking — you can always add a pinch more at the end.
Garlic powder and paprika: Garlic powder, not fresh garlic, for the base — fresh garlic burns in the air fryer before the carrots are tender. Paprika adds color and a little warmth without heat.
Parsley or balsamic glaze (optional, at the end): A little chopped parsley when they come out, or a light drizzle of balsamic glaze. Both go on after cooking.
If you like carrots as a snack with a dip, these are good with my chipotle dipping sauce. For another carrot side with a different texture, try my air fryer smashed carrots.
How to Make Air Fryer Roasted Carrots
- Peel the carrots and cut them into sticks about 1/2 inch thick and 2 to 3 inches long. If one end of a carrot is much thicker, cut it in half lengthwise so the pieces are close in size.
- Put the carrots in a bowl, add the oil, salt, pepper, garlic powder, and paprika, and toss until every piece is coated.
- Arrange the carrots in the air fryer basket in a single layer with a little space between pieces. If they are piled up, cook in two batches instead.
- Air fry at 380°F (190°C) for 15 minutes, shaking the basket or flipping the carrots halfway through, at about 7–8 minutes. They are done when tender when pierced with a fork and browned on the edges.
- Taste, add a pinch more salt if needed, and serve with parsley or balsamic glaze if using.
Time by Cut — all at 380°F, shake halfway
- Thin sticks, about 1/4 inch: 10–12 minutes
- Sticks or chunks, about 1/2 inch (the base recipe): 13–15 minutes
- Whole baby carrots: 14–16 minutes, halve any that are very thick
- Thick chunks or large carrots cut in half lengthwise: 16–18 minutes
Variations
Honey garlic butter: Cook the carrots as above. Melt 1 tablespoon butter and stir in 1 tablespoon honey and 1 small garlic clove, grated or finely minced. Toss the cooked carrots in it, put them back in the air fryer for 2 more minutes, and serve. The honey goes on at the end on purpose — from the start, it burns before the carrots are tender.
Maple cinnamon: Leave the garlic powder and paprika out of the base. Add 1/4 teaspoon cinnamon with the oil and salt before cooking. At the end, toss with 1 tablespoon maple syrup and air fry 2 more minutes, the same way as the honey version.
Herb and Parmesan: Add 1 teaspoon Italian seasoning (or dried thyme and oregano) with the oil before cooking. In the last 2 minutes, sprinkle with 2 tablespoons finely grated Parmesan and air fry until the cheese melts and gets a little color.
What to Serve Them With
These go with plain weeknight dinners as easily as with a holiday table. I would put them next to roasted air fryer chicken or air fryer turkey breast, and they hold up well on a plate with air fryer grilled steak too. Planning the holiday table? These carrots made the cut for my Thanksgiving air fryer recipes too.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the air fryer at 350°F for 3–4 minutes, until heated through and the edges regain a little of their roasted texture — freezing is not recommended, since thawed roasted carrots go soft.
FAQs
Why do air fryer carrots taste sweeter than raw carrots?
Roasting concentrates their natural sweetness as moisture evaporates and the surfaces brown.
Can carrots get beautifully caramelized without adding sugar or honey?
Yes! Carrots contain natural sugars, so you can develop delicious browned edges with just oil, salt, and heat.
Why do my carrot sticks look roasted but don’t crunch like French fries?
Carrots contain much more water and less starch than potatoes. Their texture will be tender with browned edges, not crunchy like traditional fries.
Should I season carrots before or after air frying?
Salt and dry seasonings can go on before cooking, but delicate fresh herbs and sweet glazes are often better added near the end to prevent scorching.
More Air Fryer Vegetables
- Air fryer asparagus comes out tender with lightly crisped tips — my other go-to green side when dinner needs something quick.
- Air fryer green beans with roasted garlic are a weeknight regular here — the beans get little charred spots and the garlic turns sweet.
- Air fryer roasted beets might surprise you — they roast up sweet and earthy with caramelized edges, a lot like these carrots.
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Air Fryer Roasted Carrots
Ingredients
- 1 lb carrots (about 5–6 medium), peeled and cut into sticks about 1/2 inch thick
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon fresh chopped parsley optional
- 1 tablespoon balsamic glaze optional
Instructions
- Preheat is not required for this recipe. Cut the carrots into even sticks, about 1/2 inch thick and 2 to 3 inches long.
- In a bowl, toss the carrots with the oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Arrange in the air fryer basket in a single layer with space between pieces. Cook in two batches if needed.
- Air fry at 380°F (190°C) for 15 minutes, shaking or flipping halfway through, until tender and caramelized on the edges.
- Taste and adjust salt if needed. Sprinkle with parsley or drizzle with balsamic glaze if using, and serve.
We love air fryer carrots and air fryer roasted parsnips. Delicious!
What setting do you put carrots and parsnips on in airfryer pleas
I put them in preheated air fryer, on air-fry setting (air crisp)
Why can’t I print your recipes.?
There’s a button “Jump to recipe” on the recipe card there’s a button “Print recipe” I will send you a screenshot now
Try the old DOS command of CTL P. I Hope that helps you.
What can we use to dip them in?
You can use a favorite dip of your choice. I really love to pair them with this easy homemade chipotle sauce-mayo
what do you do with the Balsamic glaze?
I add it to my carrots, veggies, salads, meats. Delish!
Irina, it’s listed as an ingredient in your recipe.. Do you put it on before air frying with the oil and seasonings? In the middle of air frying them? Or add after they are done?
I coat carrots with oil and seasoning. Then air fry them
Thank you for asking for this clarification. I wondered the same.
At which point in the recipe do you add the balsamic glaze? Excited to make these tonight.
I apologize if this is a late reply. You can add the glaze to carrots for the last 2 minutes to caramelize it.
Or you can pour over the glaze to the cooked to your liking carrots 🥕
Thanks for the recipe.
Where is the recipe and instructions for the balsamic glaze? Thanks!
Homemade Balsamic Glaze recipe
its better if you boil then for 10 min beforehand, then you can also leave them hole too
That’s a great tip — boiling them first does make them extra tender! 🥕 I usually skip that step to keep the edges crispier, but if you like them softer inside (or want to keep them whole), a quick boil works perfectly too. Love that idea!