Preheat the air fryer: Set it to 380°F (193°C) for 3–5 minutes. A hot basket helps the carrots caramelize.

Prep the carrots: If using whole carrots, peel and slice into even 1/2-inch thick sticks or coins. Keep the sizes uniform so they cook at the same rate.

Make the glaze: In a large bowl, stir together melted butter, brown sugar, salt, pepper, and garlic powder. Add cinnamon and vanilla if using. The mixture should be glossy and slightly thick.

Toss to coat: Add the carrots to the bowl and toss until every piece is evenly covered. This ensures the glaze caramelizes nicely.

Grease the basket: Lightly spray or brush the air fryer basket to prevent sticking.

Arrange the carrots: Spread the carrots in a single layer. A bit of overlap is fine, but avoid piling them high. For large batches, cook in two rounds.

Air fry: Cook at 380°F (193°C) for 10–14 minutes, shaking the basket or stirring halfway through. Start checking at 10 minutes. They’re done when tender with light browned edges.

Adjust and finish: Taste and add a pinch more salt if needed. For extra shine and flavor, toss the hot carrots with a tiny knob of butter and a splash of lemon juice, or sprinkle on lemon zest and herbs.

Serve warm: Transfer to a serving dish and garnish with chopped parsley, dill, or thyme for color and freshness.