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Yields:
2 - 4 serving(s)
Prep Time:
10 mins
Total Time:
25 mins
Cal/Serv:
238
A combo of spices adds a riot of flavor to those carrots that may or may not have been sitting in the crisper for a week too long. Serve alongside anything grilled, including tofu or halloumi.
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Ingredients
- 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 cup
pomegranate seeds
- 2 Tbsp.
chopped toasted almonds
Torn fresh mint leaves, for serving
Directions
- Step 1In 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.
- Step 2In 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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