This recipe is adapted from this recipe in bon appetit. We really liked the flavor and texture; you can also play with the time to keep the carrots slightly crunchy for those who don’t like well-done cooked carrots.
10 Carrots, washed, peeled, and cut on an angle into 1/2-inch-thick pieces
2 Tbsp extra-virgin olive oil
1 1/2 Tsp cumin seeds
2 Tsp coarse kosher salt
Preheat oven to 400°F. Spray rimmed cookie sheet or shallow roasting pan with non-stick canola spray. Combine carrots, cumin seeds, salt in large bowl and add oil; toss to coat. Spread mixture on baking sheet and make sure there is separation between the carrots. Roast carrots until tender and lightly caramelized, turning carrots over once, 40 to 50 minutes.