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Wash and dry the carrots. Trim the ends (most of the very thin part should be cut off, as it will burn very quickly). Using a knife, cut the carrots lengthwise into half for medium ones, or into fourths for large ones. You should end up with strips that are about ¾-inch thick.
In a large bowl, toss the carrots in honey (if using), olive oil, rosemary, salt, and pepper. If you have time, set aside to marinate for 20 minutes (this is optional).
Preheat the air fryer to 380 degrees F (193 degrees C).
Place the carrots in the air fryer basket, in a single layer. (Cook in batches if they don’t fit in a single layer.) I like to add 2-3 fresh rosemary stalks here as well, but this is optional. Air fry for 12-15 minutes, shaking the basket halfway through, until the carrots are golden and a little crispy. Cook time will vary depending on the thickness of the carrots. Repeat with additional batches if needed (mine took two batches).
Adjust salt and pepper to taste if needed.