Roasted carrots (thanks AWO)

It's even prettier if you have multi-colored carrots to cut in half length-wise and then toss in olive oil, salt & pepper, turmeric, cumin and fennel. If you have all the spices as seeds just grind them coarsely, but if they're already in powder form, it's not the end of the world (though to crunch on a fennel seed is quite nice). Roast in the oven at 450 F/ 230 C for about 20 minutes until golden but still a bit crunchy.
Served with a sauce of Greek yogurt, fresh lemon juice and freshly grated garlic.
To serve: lay a bed of arugula or other salad law, spread with yogis dressing, then place the carrots on top. Provide additional yogurt dressing on the side.