Preheat oven to 425 degrees.
Scrub carrots well. If they are bit carrots cut in half, if they are baby size OK to leave them whole.
In a small bowl, whisk together olive oil, cumin, honey, vinegar, salt and pepper
Place carrots on a rimmed baking sheet and pour the cumin mixture of them. Toss well with your hands so that they are evenly coated. Add bay leave and garlic cloves.
Roast until the carrots are soft and beginning to caramelize, 30-45 minutes. Exact time wil depend on size of carrots (thicker carrots will take longer than thinner ones)
Remove from oven, discard aromatics and set aside to cool. Top with a squeeze of fresh citrus and chives, herbs of your choice (I often use parsley or chives) and flaky sea salt (optional).
Tip: I love reserving some carrot tops and arranging the roasted carrots on a black slate on a bed of carrot tops for a vibrantly colorful and dramatic presentation.