2 bunches carrots (about 20 small/medium)
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp honey
¼ cup olive oil
¼ cup cilantro leaves
If your carrots are large, cut in half lengthwise.
Heat grill to medium-low heat. Toss carrots with olive oil and season with salt. Place the carrots on grill and cook, tuning every 5 minutes, until they are nicely charred and tender. About 20-25 minutes. Transfer to a shallow bowl.
In a small saucepan add cumin, paprika, honey and olive oil. Heat over medium heat until the edges of the pan begin to bubble. Pour the mixture over carrots and give them a gentle toss. Allow to sit for 5-10 minutes before serving. Garnish with cilantro leaves.