Ingredients

1 pound whole carrots, peeled and trimmed
1 tablespoon extra virgin olive oil, plus more if needed
3 tablespoons honey
5 sprigs fresh rosemary, leaves removed and divided
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Directions

Wash 1 pound whole carrots, peeled and trimmed. Cut into even sticks about 4 inches long and ¾-inch thick. Larger carrots should be cut into quarters lengthwise for even cooking.

In a large bowl, combine 1 tablespoon extra virgin olive oil, 3 tablespoons honey, leaves 5 sprigs fresh rosemary, leaves removed and divided, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper.

Add the carrots to the bowl and toss until evenly coated. Let sit for 20 to 30 minutes to absorb flavor.

Preheat the air fryer to 375°F for about 5 minutes.

Lightly spray the air fryer basket with oil or use a liner. Arrange half of the carrots in a single layer and sprinkle with a few fresh rosemary leaves. Air fry for 12 to 15 minutes, shaking the basket halfway through, until carrots are lightly golden and fork-tender.

Remove cooked carrots and repeat with remaining carrots.

Serve immediately while warm. Sprinkle with additional kosher salt if desired.