2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 pound carrots, peeled and cut into 4x1/2-inch sticks
1 tablespoon melted coconut oil or butter
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh cilantro, optional
1. Preheat air fryer to 325°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45 to 60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed.
2. 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.
3. Cook until crisp-tender and lightly browned, 12 to 15 minutes, stirring occasionally. If desired, sprinkle with cilantro.
Air-fryer carrots make a super side—big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies.
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 4 servings.
1 serving: 86 calories, 4g fat (3g saturated fat), 0 cholesterol, 228mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.