Preheat oven to 425 degrees.
- Peel 1 lb. fresh carrots, and cut into 3-inch sticks. Place on baking sheet, drizzle with olive oil and toss.
- In small bowl stir together ½ teaspoon ground cumin, ½ teaspoon ground ginger, ¼ teaspoon ground coriander, 1/8 teaspoon ground cinnamon and pinch of black pepper. Sprinkle over the carrots.
- Using tongs, toss to distribute spices. Spread out in a single layer on the baking sheet. Roast for 10 minutes. Toss with tongs. Roast for another 10 minutes or until the carrots have begun to caramelize. Transfer to a serving bowl. Drizzle with 1 teaspoon honey and sprinkle with 1 teaspoon minced fresh mint leaves. Makes 4 servings.