1 pound carrots, peeled and cut into 4×1/2-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 in greased air-fryer basket.
Cook until crisp-tender and lightly browned, 12-15 minutes, stirring occasionally. Before serving, sprinkle with cilantro if desired.