Dry-fry the cumin seeds in a small, heavy-based frying pan over a medium heat for about 1–2 minutes, shaking constantly, until they emit a nutty aroma. Transfer to a bowl and leave to cool.
Cook the carrots in a steamer for 10 –12 minutes until tender. Refresh under cold running water, then drain.
Place the carrots in a bowl and toss with the olive oil, lemon juice, garlic, roasted cumin seeds and honey. Season to taste, then stir in the coriander and mint. Serve as a side dish to accompany tagines.