Dry roast the whole spices, cool and grind to a powder. This yields more than you need; the rest can be stored for upto 3 months in an airtight container.
Pre-heat the oven to 200°C.
In an oven-proof tray, lined with baking paper, combine the carrots with the orange juice, butter, lime zest, garam masala and salt. Mix well so that the carrots are well coated.
Roast for about 20-30 minutes at 180C (fan forced) or till the carrots are nicely roasted but with a bite to it. Remove half way through cook and check seasoning. Add more citrus if necessary.
Garnish with chopped coriander leaves.
Serve warm with rice, grilled meats, seafood….with just about anything your heart desires.