Preheat oven to 450F/230C/gas mark 7.

Peel the carrots, removing the tops. If you want this to cook faster, cut carrots into uniform slices on the diagonal as shown in the restaurant photograph above.

Put carrots in a baking dish and pour olive oil over. Add cumin and salt and toss to coat.

Bake carrots for 15 minutes, then stir and cover with foil. Reduce oven temperature to 350F/180C/gas mark 4.

Baste with the olive oil in the pan every 15 minutes, checking with a fork to test tenderness. Carrots should be very tender and caramelized. Uncover for the last fifteen minutes, sprinkle the chopped cilantro on top, and squeeze the lime over. Whole carrots as pictured took 85 minutes. Cut carrots will take about 45 minutes total.

Sprinkle the lime zest over the dish just before serving.