Preheat the oven to 400°F or 200°C.Peel 3 pounds carrots, cut them into bite-size chunks, and add them to a baking tray.Toss them with 2 tablespoons extra virgin olive oil, ¾ teaspoon cumin, 1 teaspoon salt, and ⅛ teaspoon black pepper and arrange them on a single layer without overlapping.
Add ½ cupwateron the baking tray, then bake at 400°F or 200°C for 15 to 20 minutes, depending on how thick they are (thicker takes longer).
Take them out of the oven, toss them with 2 tablespoons maple syrup, and add 2 cloves garlic (crushed).Put back in the oven and bake for 15 to 20 more minutes or until the carrots are tender inside and caramelized outside.Sprinkle with 1 tablespoon parsley (chopped).
Nico's serving tip: serve the carrots on a bed or cold Greek yogurt mixed with a pinch of salt, cumin, coriander, and a tablespoon of olive oil.Top them with drained cannellini beans tossed in lemon juice, salt, parsley, tahini, and water.Drizzle everything with parsley pesto and pickled red onions. Dig in with warm pita bread and enjoy!