Preheat the oven to 180 ºC or 355 ºF.

Wash your carrots. If you have young carrots, they don't need to be peeled. Otherwise, peel them. I left small tail leaves, as they are beautiful and give their flavor while roasting. Cut each carrot in halves lengthwise.

Over medium-high heat, dry-roast coriander, fenugreek seeds in a pan for about 1 minute or until aromatic. Process in a spice grinder or use a mortar and a pestle to make powder. Chop garlic and sage. In a bowl, combine coriander and fenugreek powder with paprika, garam masala, honey, olive oil, ginger, salt and pepper.

Put carrots in a baking dish and pour the spicy mixture over them. Massage it into carrots until they are evenly coated. Put them in the oven for 30-40 minutes. The smaller your carrots are, the less time they need. If you like them to be more tender and caramelized, give them more time. Check the readiness with a fork.

Meanwhile, prepare the dip. With a mortar and a pestle, crush cashew nuts. Break feta with your fingers (if not vegan. Otherwise, use coconut flakes). Finely chop garlic. Combine in a bowl and add as much Greek yoghurt or coconut milk until you like the consistency. Taste and add black pepper and a pinch of salt if desired.

Serve carrots topped with cashew dip. Enjoy!