Preheat oven to 415 degrees (410 convection roast, if you have that setting)

Line a baking tray with parchment paper.

Scrub and wash the carrots. Pat them dry and place them on the baking tray.

Drizzle the carrots with a thin layer of olive oil and toss them to coat (a few tablespoons). Spread the carrots out on the baking tray and roast in the oven between 35 minutes to an hour, until the thickest section of the carrots can be easily pieced with a fork. The carrots should be very tender. (The cooking range depends on how thick your carrots are.)

Remove the carrots from the oven and let cool until they are just warm. About 10-15 minutes.

Cut off the carrot tops and the very tips and discard them.

Slice carrots into 3/4 inch slices and place in a bowl. If your carrots are really thick, split them in half length-wise before slicing.

Add the minced garlic, lemon juice, kosher salt, 3 tablespoons of olive oil and cumin. Gently toss.

At this point we require a bit of “jiggery pokery”. Taste test your salad. The salad should have some sharpness from the garlic and bright acidity from the lemon, without being puckering. If your salad does not include either of these tastes, you may opt to add a little more garlic (1/4 teaspoon) a touch more lemon juice and a pinch more salt (sometimes, the carrots suck up all the flavor very quickly).

Add the minced parsley and/or cilantro and gently toss to combine.

Serve immediately or chill in the fridge and enjoy later.