Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil or parchment paper.
Add the carrots to a separate bowl and toss with 4 teaspoons Little Creek Original. Spread carrots over the prepared baking pan and transfer to the oven. Cook for 30 minutes, giving the carrots a stir halfway through.
MOROCCAN LENTIL SALAD
Bring 1 1/2 cups of water to a boil in a medium pot. Add lentils and let it simmer for 20-25 minutes, until cooked (but not mushy). Drain water, then transfer lentils to a serving bowl and let cool.
Once the carrots have finished cooking, carefully toss them with the lentils, mint and pomegranate and almonds. Season with salt, to taste. Garnish with chopped cilantro. Serve warm or at room temp.