2. If your carrots are small, they can be left whole. If they are slightly bigger, slice in half lengthwise. Place carrots onto a large baking sheet and drizzle with oil, fennel seeds, cumin seeds, freshly grated turmeric, and a dash of salt and pepper. Toss together to evenly coat. (Then wash your hands, before they get stained orange from the turmeric!)
3. Roast the carrots for about 12 minutes. Flip the carrots over and roast for another 12 minutes until browned in spots and tender. Remove from the oven.
4. In a small bowl, mix together the coconut yogurt, grated garlic, lemon zest, and lemon juice. Season with salt and pepper.
5. On a platter, spoon some of the lemony yogurt sauce as a base. Place the spiced carrots over the yogurt, and scatter chopped mint on top. Serve with the rest of the yogurt sauce on the side (or over a bed of grains if you prefer).
