Carrots: I used long carrots for this recipe, but you can use any type of carrot that you like or have on hand; baby carrots, large carrots, purple carrots, etc... For a prettier presentation and faster cooking, I suggest to cut the carrots in half, longwise.
Prepping the carrots: If your carrots are longer, you may find it easier to toss them, with the honey butter, in a rectangular dish, like a 9x13 baking dish. OR, use a pastry brush to brush the carrots with the mixture instead of tossing them in a bowl.
Cooking the carrots: I have a single basket air fryer and that is why I cook the carrots in batches. IF your air fryer can fit all the carrots, and in one single layer, then it's fine to cook them all at once.
Balsamic Glaze: Make sure you are using a balsamic glaze and NOT balsamic vinegar.