Preheat a grill to medium heat. (or, toss the carrots with olive oil and a bit of salt and pepper, and roast at 400°F for 20 minutes.)
Wash the carrots and toss them with a bit of olive oil in a bowl. Place the carrots on the grill and cook until the carrots turn paler in color and a bit wrinkled; flip over and cook the same amount (around 8 minutes total for small carrots; the timing will depend on the thickness of the carrots).
When fully cooked, the carrots can be easily pierced with a fork. Roughly chop the cilantro.
When the carrots are done, place them in a bowl and toss them with juice from 1 lime, a few pinches kosher salt, fresh ground black pepper, cilantro, and a few pinches of cumin
Recipe Notes
Adapted from A Couple Cooks (www.acouplecooks.com)