Preheat an oven to 425F (220C). Place carrots on a baking sheet
and drizze with olive oil. Combine coriander, ginger, salt, pepper, cinnamon and cumin in a small bowl. Sprinkle over the carrots, and toss to distribute evenly. Arrange the carrots in a single layer on the baking sheet. Roast for 10 minutes. Toss with tongs, and roast for another 10-12 minutes or until the carrots have started to turn brown
in spots and carmelize. Transfer to a serving bowl and drizzle with honey. Sprinkle with mint.