This is a recipe from one of my favorite chef’s, Jamie Oliver. Very simple yet so tasty! No measurements given because you just add to taste and depends on how many carrots you are cooking. Recipe and photo from jamieoliver.com.
Pinch of cumin
Parboil the carrots for 10 minutes while heating the oven to 400F, place the drained carrots on a roasting sheet and squeeze the clementine over them, toss with the remaining ingredients and cook for 50 minutes.