Lindsay Cook Shop

Ingredients
1 - 12 ounces bag of large carrots, peeled, chopped {this was 2 cups of chopped carrots for me}
2 Tablespoons olive oil
1/2 lemon, sliced into wedges
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper {optional for spice}
Garnish:
3 Tablespoons freshly cilantro, chopped

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Instructions
Preheat the oven to 450.
Peel and chop your carrots and 1/2 of the lemon into wedges and put them in a large mixing bowl. Drizzle the olive oil over the carrots and lemons and toss to combine.
In a small mixing bowl whisk together the cumin, cinnamon, salt, pepper, turmeric, paprika and crushed red pepper {optional}. Sprinkle the spices over the carrots and lemons and toss to combine.
On a baking sheet arrange the carrots and lemon wedges into a single layer and bake for 14 minutes, turning once {I found that using a slip mat or aluminum foil helped the carrots not to burn on the cooking sheet}.
Remove from the oven and sprinkle with the freshly chopped cilantro. Taste and adjust seasonings to your liking. Serve warm.