Air Fryer Moroccan-Spiced Carrots

Air Fryer Moroccan-Spiced Carrots

A mixture of spices gives those carrots—which might or might not have been left in the crisper for a week too long—a burst of flavor. Serve with halloumi or tofu or anything

ARE CARROTS IN THE AIR HYGIENE? Carrots do offer some nutritional advantages, such as antioxidants, vitamin A, and reasonable bit of fiber, if you’re going to serve higher-carb veggie with your holiday meal. (If you look at the nutritional data, you’ll probably be shocked!)


  1. Peel, trim, and cut 1 pound of medium carrots into ½-thick slices on the bias.
  2. One tablespoon of extra virgin olive oil
  3. 1/2 tsp of cinnamon powder
  4. Grind 1/2 teaspoon of coriander
  5. 1/2 teaspoon of ground cumin
  6. A half-tsp kosher salt
  7. A half-tsp of paprika smoked
  8. Double-scoop fresh orange juice
  9. two tsp. lemon juice, fresh
  10. 4.25 c. seeds of pomegranates
  11. Chop 2 tablespoons of toasted almonds.
  12. Tear up the fresh mint leaves to serve.


Step 1: Combine the carrots, oil, salt, paprika, coriander, cumin, and cinnamon in a medium-sized bowl. Scrape into the basket of an air fryer; set aside bowl. Cook for about 13 minutes at 370°, or until carrots are just soft.

Step 2: Mix lemon juice and orange juice in the bowl that was set aside. Toss to coat and add the heated carrots. Add mint, almonds, and pomegranate seeds over top.

NOTES For this dish,

  • powdered chile powder—which is prepared from dried ground chile peppers—works best. I used Penzeys Ancho Chile Powder. However, feel free to use the chili powder blend if that’s all you have!

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