Instructions

• Preheat the air fryer to 350°F.
• Place the peeled, angled-sliced carrots (1½–2" long slices) in a large bowl.
• Add 2 tablespoons olive oil, 1/2 tablespoon low-sodium soy sauce or coconut aminos, 1/3 teaspoon garlic powder, 1/4 teaspoon smoked paprika, salt and black pepper to taste, and 1–2 tablespoons grated parmesan cheese or vegan parmesan cheese to the bowl. Toss until the carrots are evenly coated.
• Arrange the carrots in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
• Air fry at 350°F for 20–25 minutes, shaking or tossing the basket about halfway through (around 10–12 minutes), until the carrots are tender when pierced with a fork and lightly browned at the edges.
• Transfer the cooked carrots to a serving platter. Tear or chop the 2–3 fresh basil leaves and sprinkle them over the carrots, then finish with chopped pistachios as a garnish.