1. Preheat the oven to 425 degrees.
2. Place cleaned carrots on a quarter baking sheet and drizzle with olive oil. Top with spices and toss to coat.
3. Bake until softened, 20-25 minutes.
4. Spread ricotta on a serving plate and top with arugula. Place the roasted carrots over top and drizzle with any oil and spices remaining in the pan.
My favorite way to eat these carrots is over the ricotta and arugula as described above, but they’re great as a side on their own, too! To crack the coriander seeds, try using a peppermill, mortar and pestle, or place them between a folded piece of parchment paper and roll over it with a rolling pin.