Cumin and citrus roasted carrots

Raimbow carrots 450g | garlic 9u | cumin seeds 3g | thyme 2g | chilli flakes 1g | maldon salt 5g | peppercorn black whole 3g | red wine vinegar 15ml | extra virgin olive oil 90ml | orange 1u | lemon 1u | orange juice 30ml | lemon juice 30ml

Peel, cut and blanch the carrots
Grind the garlic,thyme, chilli, salt and pepper to a pestle and mortar
Add the vinegar and 60ml of olive oil
Place the carrots with the mix in a oven tray, put the lemon and the orange in halfs, the cut side down on top of all
Roast 180º 25min
Squeeze 2tsp of the roasted lemon and orange on the carrots and add the 30ml of fresh juices