Maple Dijon air fryer carrots are a quick side with browned edges and a sweet-tangy finish. Cook them at 400°F (204°C) for about 15 minutes, preheating the air fryer for 2–3 minutes first. Shake the basket halfway through, then toss the hot carrots with the maple Dijon glaze after cooking so the syrup doesn’t scorch.
Ingredients
- 1 pound carrots
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
How To Make It
- Wash the carrots under running water before peeling or cutting them. Peel if desired, then cut into roughly 1/2-inch-thick sticks, about 2–3 inches long. Aim for similar sizes so the pieces become tender at about the same time. Pat them dry; excess water can keep the edges from browning.
- Preheat the air fryer to 400°F (204°C) for 2–3 minutes. Toss the carrots with the olive oil, salt, and pepper. Spread them in a single layer in the basket, leaving a little room for air to circulate. Cook in two batches if your basket is small.
- Air fry for about 15 minutes, shaking the basket after 7–8 minutes. Start checking at 13 minutes and cook a little longer if needed. The carrots should have some browned spots and be tender when pierced with a fork, while still holding their shape.
- While they cook, whisk the maple syrup and Dijon mustard together in a serving bowl. Add the hot carrots and toss until lightly coated. Serve right away for the best texture.
Tips
Cut size matters. Thin sticks can finish early; thicker ones may need several extra minutes. Check tenderness rather than relying only on the timer, since air fryers and carrot sizes vary.
Glaze after air frying. Adding the maple mixture at the end gives the carrots a glossy coating without leaving sugary drips to darken in the hot basket. If you prefer a stronger mustard bite, taste the finished glaze and add a small dab more Dijon.
Give them space. Crowded carrots tend to soften rather than brown. For a full pound in a compact air fryer, divide the batch and keep the first serving warm while the second cooks.
These sweet, savory carrots are an easy finishing touch for a weeknight dinner.
