Heat an air fryer to 360°F.
Trim and peel 1 pound medium carrots, and cut crosswise into 3-inch pieces. Cut any thick ends in half lengthwise, so all pieces are 1/2- to 3/4-inch thick.
Transfer the carrots to a large bowl. Add 2 teaspoons olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, and toss to combine.
Add the carrots to the air fryer basket in an even layer (they can overlap). Air fry, shaking the basket every 5 minutes, until the carrots are tender and blistered, 10 to 12 minutes total. Meanwhile, halve 1 medium lemon. Juice one half until you have 1 teaspoon juice. Cut the remaining half into 4 wedges. Finely chop 1 teaspoon fresh dill or parsley leaves.
Return the carrots to the bowl, add the lemon juice and dill or parsley, and toss to combine. Serve with the lemon wedges.