Ingredients
2 teaspoons coriander seeds2 teaspoons cumin seeds1 pound carrots, peeled and cut into 41/2-inch sticks1 tablespoon melted coconut oil or butter2 garlic cloves, minced1/4 teaspoon salt1/8 teaspoon pepperMinced fresh cilantro, optional
Preparation
Preheat air fryer to 325°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed.
Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices; toss to coat. Place on greased tray in air-fryer basket.
Cook until crisp-tender and lightly browned, 12-15 minutes, stirring occasionally. If desired, sprinkle with cilantro.
