Air Fryer Ginger and Maple Glazed Carrots

Name: Air Fryer Ginger and Maple Glazed Carrots
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb (450g) carrots, peeled and cut into 3-inch sticks; 1 tablespoon fresh ginger, finely grated; 2 tablespoons pure maple syrup; 1 tablespoon olive oil; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; Chopped fresh parsley or thyme, as needed for garnish

By AirFryFeast Editorial TeamPublished May 10, 2026 | Updated Jun 19, 2026

Enjoy a vibrant side dish—crisp air-fried carrots glazed with warm ginger and sweet maple syrup, perfect for meals.

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Air fryerAmericanEasyAir Fryer Friendly

Prep Time8 mins

Cook Time15 mins

Total Time23 mins

Servings4

Temperature380°F / 193°C

Ingredients

Servings4

1 lb (450g) carrots, peeled and cut into 3-inch sticks
1 tablespoon fresh ginger, finely grated
2 tablespoons pure maple syrup
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley or thyme, as needed for garnish

Instructions

Preheat the air fryer to 380°F (193°C) for 3 minutes.
In a large mixing bowl, combine the grated ginger, maple syrup, olive oil, salt, and pepper. Stir well to create the glaze.
Add the carrot sticks to the bowl and toss thoroughly until all pieces are evenly coated with the ginger-maple glaze.
Arrange the glazed carrots in a single layer inside the air fryer basket, ensuring they are not overcrowded to allow crisping.
Air fry the carrots at 380°F (193°C) for 15 minutes, shaking the basket halfway through cooking to promote even crisping.
After cooking, check the tenderness by piercing a carrot stick with a fork. It should be tender yet slightly crisp on the edges.
Transfer the glazed carrots to a serving dish and garnish with fresh chopped parsley or thyme if desired.
Serve immediately as a wholesome, comforting side dish that pairs beautifully with your favorite main course.

Recipe guidance

Crispiness Control

Pat the carrots dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.