Air fryer recipe · Sides
Maple Smoky Carrots
Caramelized carrot batons with a sweet-smoky glaze and blistered, candied edges.
- 24 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 75kcal
- 0.9 gprotein
- 12.8 gcarbs
- 2.6 gfat
- 2.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Carrots500 g
- Maple syrup2 tbsp
- Smoked paprika1 tsp
- Olive oil1 tbsp
- Ground cumin0.5 tsp
- Sea salt0.5 tsp
Method
Cut even batons
Trim the carrots into finger-length batons of a similar thickness so they cook at the same rate. Halve any thick ends lengthwise to match the slimmer pieces. Even sizing stops some charring while others stay raw and hard.
Mix the glaze
Whisk the maple syrup, smoked paprika, olive oil, cumin and salt into a glossy coating. The smoked paprika brings a deep, campfire warmth that plays off the sweet maple. Taste and adjust the balance to your liking.
Coat thoroughly
Toss the carrot batons in the glaze until every one is fully slicked, then let them sit for five minutes so the spices settle and cling. A complete, even coat is what gives you consistent caramelising across the batch.
Air-fry until blistered
Spread the carrots in a single layer and cook at 200°C for 16 min, shaking the basket twice along the way. They are done when the edges blister and the glaze turns sticky and dark. Serve them warm as a side or a snack.
