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Air Fryer Sticky Roasted Carrots With Hazelnuts – Sweet, Nutty, and Ready Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) carrots, peeled and cut into 1/2-inch thick sticks or coins
  • 1 tbsp olive oil
  • 2 tbsp honey or pure maple syrup
  • 1 tbsp unsalted butter (or 1 tbsp olive oil for dairy-free)
  • 1 tsp apple cider vinegar or lemon juice
  • 1/2 tsp fine sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp ground coriander or cinnamon (optional, for warmth)
  • 1/3 cup toasted hazelnuts, roughly chopped
  • 1 tsp finely grated orange zest (optional but great)
  • Flaky sea salt, to finish
  • Fresh parsley or chives, chopped, for garnish (optional)

Method
 

  1. Preheat the air fryer: Set it to 390°F (200°C) for 3–5 minutes. A hot basket helps the carrots brown nicely.
  2. Prep the carrots: Peel and cut into even pieces. Aim for 1/2-inch thick so they cook through without burning.
  3. Toss with oil and seasoning: In a bowl, combine carrots, olive oil, salt, pepper, and the optional coriander or cinnamon. Coat evenly.
  4. Air fry the carrots: Add carrots to the basket in a mostly single layer. Cook for 8–10 minutes, shaking halfway. They should be tender with browned edges.
  5. Make the sticky glaze: While the carrots cook, melt the butter in a small pan (or microwave). Stir in honey (or maple) and vinegar or lemon juice until glossy and combined.
  6. Glaze and finish: Transfer hot carrots back to the bowl and pour over the warm glaze. Toss to coat. Stir in orange zest if using.
  7. Add hazelnuts: Fold in the chopped toasted hazelnuts. Taste and adjust salt and acidity. A pinch more salt or a few drops of vinegar can wake up the flavors.
  8. Serve: Finish with flaky sea salt and herbs. Serve warm as a side, or pile on grains with feta for a simple meal.