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Just felt I couldn't put another pile of boiled carrots on OH's plate last night, so found this recipe for Cumin Roasted Carrots - absolutely delicious 
450g (1lb) carrots, peeled
1 tablespoon sunflower oil
2 teaspoons ground cumin
Preheat oven to 220 degrees C/Gas Mark 7. Cut each carrot in half into 2 shorter pieces and then cut each piece in half lenghways. Drop into a pan of boiling salted water adn cook for 2-3 minutes. Drain and refresh under running cold water and dry well on kitchen paper. (I didnt do this, but thought I better include it!) Transfer the carrots to a small roasting tin and add the oil, the ground cumin and some salt and pepper. Toss together so the carrots get evenly coated in the spices and put the tin the oven for 20-30 minutes or until the carrots are cooked to your liking.
From Nick Nairn's Island Harvest
450g (1lb) carrots, peeled
1 tablespoon sunflower oil
2 teaspoons ground cumin
Preheat oven to 220 degrees C/Gas Mark 7. Cut each carrot in half into 2 shorter pieces and then cut each piece in half lenghways. Drop into a pan of boiling salted water adn cook for 2-3 minutes. Drain and refresh under running cold water and dry well on kitchen paper. (I didnt do this, but thought I better include it!) Transfer the carrots to a small roasting tin and add the oil, the ground cumin and some salt and pepper. Toss together so the carrots get evenly coated in the spices and put the tin the oven for 20-30 minutes or until the carrots are cooked to your liking.
From Nick Nairn's Island Harvest
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