1. Adjust oven rack to middle position and heat oven to 425°F. In large bowl, combine carrots with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat. Transfer carrots to foil or parchment-lined rimmed baking sheet and spread in single layer.

2. Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes.

3. While carrots roast, heat remaining 1 tablespoon oil, garlic, paprika, cumin, and cayenne in small skillet over medium-low heat; cook, stirring frequently until sizzling and fragrant, about 3 minutes. Transfer to small bowl and cool to room temperature, then stir in cilantro and lemon juice.

4. Transfer roasted carrots to serving bowl and toss with oil mixture. Season with salt and pepper to taste, and serve.

Serves 4 to 6