Roasted Carrots with Cumin

Toss carrots in oil, honey, cumin seeds, garlic, salt and pepper in a 2-quart baking dish. Cover tightly with foil (if baking dish does not have a lid) and bake until vegetables are just tender, about 20 minutes. Uncover and continue to bake until lightly browned and liquid is evaporated, about 20 minutes more. Sprinkle with lime juice and mint; serve immediately.