Peel, wash and pat your carrots dry. Slice into 1-inch pieces. (I usually cut them on a diagonal).
Place the carrots in a bowl and toss with the oil, Italian seasoning, garlic powder, salt and pepper.
Arrange the carrots in a single layer in the air fryer basket.
Air fry at 380F for 12-15 minutes, or until fork tender. Serve with additional salt and pepper and chopped fresh parsley.
Notes
For the best results, air fry the carrots in a single layer and be careful not to overcrowd the air fryer basket. You'll want air to circulate around the carrots so they cook quickly and evenly.
Cutting the carrots into even sized pieces will also ensure even cooking. If you cut the carrots into smaller or bigger sized pieces, you will need to adjust the air frying time.
Be sure to stop and shake the basket once or twice during cooking to rotate the carrots around.
This recipe was tested in a 5.8 quart air fryer. If you have a smaller air fryer and the carrots are overlapping, you'll need to add a few extra minutes of air frying time and be sure to stop and toss the basket a few times. You can also half the recipe or air fry the carrots in two batches.
I used dried herbs in this recipe instead of fresh, as dried herbs coat the carrots more evenly and hold up better in the air fryer.