1 1/2 pounds carrots, each cut on a diagonal into 4 pieces
2 teasoons cumin seeds
11/2 teaspoons chili powder
1 1/2 teaspoons granulated garlic
2 tablespoons olive oil
Salt and freshly ground pepper
Preheat oven to 425 degrees
Spread out the carrots in a 9x13 inch metal baking sheet
Sprinkle them with the cumin seeds, chili powder, garlic and olive oil. Add a small pinch of salt and a few grinds of pepper. Toss everything together to evenly coat the carrots.
Roast until the carrots are golden and crispy at the edges, 30-35 minutes, using a spatula to toss them halfway through.
transfer to a platter and serve.