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.

预热你的空气炸锅，然后将其设置为188°C – 199°C。将调味胡萝卜排成单层——不要拥挤否则它们会蒸而不是烘烤。如果需要，分批烹饪。总共烹饪12–18分钟：较小的斜切片在12分钟左右完成，较大的片段或整个婴儿胡萝卜需要15–18分钟。在6–8分钟处，摇晃篮子或搅动以翻转并确保均匀褐变。从低端开始检查是否完成，特别是如果你的空气炸锅温度偏高。

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.