I love roast carrots how ever they come but these are amazing! I could eat them every day. Just be careful of what stock you use because some of them can be very salty and it will ruin the dish. I use vegeta and they come out great every time.
Peel and chop the carrots into bite size pieces. Place carrots in a saucepan and cover with water. Add the stock, garlic powder and cumin and boil until tender.
Reserve 3 tablespoons of stock water then drain the carrots. Place carrots in a roasting pan and coat with olive oil. Sprinkle with the reserved stock water. Cook at 450 fahrenheit/230 celsius for 30 minutes or until cooked to your liking.