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Roast at 425 degrees f, 10 minutes. Arrange the carrots in a flat, single layer over half the sheet of foil Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet
Roast, turning once, until tender and slightly browned, 15 minutes. Toss with 2 tablespoons of the olive oil and season with salt and pepper Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes. On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper
Roast until the carrots are tender and lightly caramelized, stirring halfway. Put on a baking sheet and roast until tender, 35 to 40 minutes Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Halved carrots are tossed with olive oil and roasted until browned and tender, then topped with a sprinkling of za’atar, the middle eastern spice mix whose nutty, earthy notes pair beautifully.
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