1 lb carrots, peeled and cut into 1/4 inch diagonal slices
1 lb parsnips, ditto
3 garlic cloves, sliced thinly
2 T toasted cumin seeds (use heavy pan on stove with lid)
3 T honey
1/2 C olive oil
1/3 C water
1/2 T salt
1/4 t freshly ground black pepper
Juice of 2 limes
1/2 bunch mint, leaves only, chopped
Preheat oven to 350F. Combine carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt, and pepper in a medium baking dish. Toss well. Cover and bake for 20 minutes. Remove cover and continue baking until carrots begin to caramelize, about 20 minutes longer. There should be no liquid left in pan. Sprinkle with lime juice and mint and serve hot or cold.