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Air-Fryer Cumin Carrots

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. —Taylor Kiser, Brandon, Florida
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings


  • 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


  • 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.

Test Kitchen tip
  • If you don’t have an air fryer, you can make this recipe in an oven.
  • Nutrition Facts
    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.

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