Peel or scrub carrots well and cut into 1 1/2" chunks*. Toast cumin seeds in a dry skillet over medium heat. Roughly chop garlic clove. Peel and roughly chop ginger.
Preheat oven to 400°F.
Steam carrot chunks for 5 minutes until just starting to soften.
Mix together the salt, spices, garlic and ginger, and olive oil in a bowl. Add steamed carrots and gently stir to make sure the carrots are coated.
Put the carrots in single layer on parchment paper on a sheet pan and roast for 15-20 min, or until fork tender.
Serve with a squeeze of fresh lemon juice and garnish with chopped cilantro.
*This recipe may be done with smaller carrots, just skip the steaming step, and if they are baby carrots (either true baby carrots or the kind that come in the plastic bag from the grocery store), you can even leave them whole and roast them that way.