Wash, peel, and cut whole carrots diagonally into roughly 1-inch pieces. Uniform sizing is key — uneven pieces mean some overcook before others are tender. Baby carrots can go in whole (skip peeling and cutting), but expect a slightly longer cook time. Toss in a bowl with a light coat of olive oil, salt, pepper, and any seasonings you like — garlic powder, cumin, coriander, or dried dill all work. Less oil than oven roasting is needed; just enough for an even coat on every piece.

Preheat your air fryer, then set it to 370–390°F. Arrange seasoned carrots in a single layer — no crowding or they'll steam instead of roast. Cook in batches if needed. Cook 12–18 minutes total: smaller diagonal cuts are done around 12 minutes, larger pieces or whole baby carrots need 15–18 minutes. At the 6–8 minute mark, shake the basket or stir to flip and ensure even browning. Start checking doneness at the low end, especially if your air fryer runs hot.

Carrots are done when fork-tender at the thickest part with some browning on the edges. Pierce with a fork — it should slide in with light resistance, not feel mushy or completely firm. Still hard in the center? Add 2 to 3 more minutes and check again. Pull at 12 to 14 minutes for more bite; lean toward the longer end for softer results. Avoid opening the basket and leaving it open — lost heat means extended cook time. Don't overcrowd or you'll get steamed, uneven results. Transfer immediately to a serving dish. Finish with fresh dill or parsley if desired. Serve right away while edges are still slightly crisp.