1 lb. medium carrots, peeled, trimmed, and cut ½"-thick on the bias
1 tbsp. extra-virgin olive oil
1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. smoked paprika
2 tbsp. fresh orange juice
2 tsp. fresh lemon juice
1/4 c. pomegranate seeds
2 tbsp. chopped toasted almonds
Torn fresh mint leaves, for serving
Recipe Description
In a medium bowl, toss carrots, oil, cinnamon, coriander, cumin, salt, and paprika. Scrape into an air-fryer basket; reserve bowl. Cook at 370° until carrots are just tender, about 13 minutes.
In reserved bowl, combine orange juice and lemon juice. Add hot carrots and toss to coat. Top with pomegranate seeds, almonds, and mint.
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