Once carrots have been scrubbed/cleaned, place on a lined baking sheet side by side.
In a small skillet over medium heat, add in the coriander and cumin seeds. Toast for 1 minute, remove from heat, and add to a mortar and pestle or spice grinder. Lightly grind the seeds.
In a small bowl, whisk together the olive oil and honey until smooth. Drizzle the honey oil over the carrots, then sprinkle the crushed cumin and coriander seeds, and kosher salt/freshly ground black pepper. Use your hands to toss the carrots until they are fully coated.
Bake for 25 minutes or until the carrots are fork tender at the top near the stem [note: size will dictate cooking time]. Remove from oven and serve immediately.
Since we are leaving the skin on, thoroughly wash the carrots.
Use a silicone mat or line the baking sheet, so the honey doesn’t burn onto the baking sheet while roasting.