Cumin-Roasted Carrots

2 teaspoons coriander seeds
2 teaspoons cumin seeds
16 small carrots (1 3/4 pounds, or about 6 cups) peeled and sliced into 1/2-inch-thick pieces
1 tablespoon coconut oil melted
1 1/2 tablespoon garlic diced
Salt and pepper to taste
Cilantro to garnish

Preheat your oven to 400°F.
Heat a small pan to medium-high heat (do not spray with cooking spray or oil). Add the coriander and cumin seeds, and toast, stirring constantly, until lightly golden and aromatic, about 1 minute. Keep an eye on them, as they burn quickly!
Crush the toasted seeds and set aside.
In a large bowl, combine the carrots, melted coconut oil, and garlic. Stir in the crushed seeds, and mix well until the carrots are evenly coated in oil.
Transfer the carrots to a large baking pan, so that they are in one layer, with some space between them if possible. Sprinkle with salt and pepper.
Bake until golden brown and crispy, about 30-40 minutes, stirring halfway through the baking time.
Garnish with cilantro and serve warm.