PHOTO: JOEL GOLDBERG; FOOD STYLING: HADLEY SUI
A combo of spices provides a riot of taste to these carrots which will or might not have been sitting within the crisper for per week too lengthy. Serve alongside something grilled, together with tofu or halloumi.
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Yields:
2
– 4
servings
Prep Time:
0
hours
10
minutes
Complete Time:
0
hours
25
minutes
lb.
medium carrots, peeled, trimmed, and reduce on the bias ½” thick
tbsp.
extra-virgin olive oil
tsp.
floor coriander
tbsp.
contemporary orange juice
tsp.
contemporary lemon juice
c.
pomegranate seeds
tbsp.
chopped toasted almonds
Recent mint leaves, torn, for serving
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- In a medium bowl, toss carrots with oil, paprika, cumin, coriander, cinnamon, and ½ teaspoon salt. Scrape into air fryer basket, reserving bowl for later. Cook dinner at 370° till carrots are simply tender, about 13 minutes.
- Mix orange juice and lemon juice in reserved bowl. Add scorching carrots and toss to coat. Serve topped with pomegranate seeds, almonds, and mint.
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PHOTO: JOEL GOLDBERG; FOOD STYLING: HADLEY SUI
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