You can use the same treatment to cook beets. Cook some of each, separately, then combine when they are done to avoid dying your carrots red.
In a bowl, mix 5 T. olive oil, 2 T. minced fresh ginger, 3 sliced cloves of garlic, 1 1/2 t. cumin powder, 1 t. honey, a dash of hot pepper flakes (optional) and 1/2 t. sea salt. Toss the carrots with the sauce.
Bake the carrots in a single layer in a pan or baking dish at 375, 30-40 minutes depending on whether you like them a little crisp or completely soft.
Drizzle with lemon juice to deglaze the pan.