Ingredients:
- 2 tsp. coriander seeds
- 2 tsp. cumin seeds
- 1 lb. carrots, peeled and cut into 4×1/2-inch sticks
- 1 Tbsp. melted coconut oil or butter
- 2 cloves garlic, minced
- 1/4 tsp. salt
- 1/8 tsp. pepper
- Minced fresh cilantro, optional
Directions:
- Preheat air fryer to 325°F. 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.
