I found this roasted carrot recipe in Better Homes and Gardens Magazine.
In a baking pan, toss 1 lb. peeled carrots and 2 peeled garlic cloves with 1 tbsp. cumin seeds, 1 tbsp. olive oil, 2 tsp. sherry vinegar, and 1 tsp. honey. Roast at 375 degrees for 30-35 minutes or until tender, stirring once.