It takes a while to clean baby carrots, but then they look so cute! Place them in a pan with margarine, fresh sage and a pinch of salt. Give them just a little stir, and then turn the heat off and cover with a heavy lid: the carrots will cook in their own steam, and stay bright orange and lightly crispy.
I washed and boiled the potatoes in salted water until I was able to cut them with a knife (so, not too mushy).
Then I cut them in two or three pieces, placed them in a roasting pan lined with baking paper, added olive oil, garlic, ground cumin seeds, smoked paprika and salt. Straight into the oven for about one hour.
The potatoes were lightly spicy, and the carrot sweet and aromatic.