As a snack I made carrots with bahārāt. I preheated the oven to 200° Celsius/400° Fahrenheit and sliced the carrots. Then I tossed the carrots in a bit of olive oil, and then in bahārāt and salt and laid them out on a baking tray. After 30 minutes they were ready. Large carrots cooked this length of time will be soft; they can be cooked less time if you like a natural crunch, or longer if you like a crisp/chip style.
Roast Carrots with Bahārāt