Roasted Carrots with Cumin

I have been on a vegetable roasting spree, which is a good road to be on in the extended winter situation that we have been living under.  My spouse sent me this one (after I purchased a bag of carrots at Costco and he wondered which decade we might possible be able to finish them in, he and I).  This is an excellent way to have them, it turns out.

• 4 medium garlic cloves, minced
• Flaky sea salt
• 3/4 teaspoons ground cumin
• 3/4 teaspoons ground coriander
• 1/8 teaspoon red chile flakes, or more to taste
• 3 tablespoons olive oil
• 1 lb. of carrots, cut into three inch pieces and quartered
• 1/4 cup water
• A handful of minced herbs of your choice

1. Preheat the oven to 400° F.
2. Put the minced garlic in a roasting pan along with the cumin, coriander, chilies, and the olive oil. Stir well.
3. Add the carrots and toss well -- I like to do this part with my hands -- so they’re thoroughly coated. Add a big, three-finger pinch of salt. (If you're using kosher salt, just scale back slightly.)
4. While tilting your baking dish, pour the water into one fairly clear corner. Then tip it back onto the counter, so the water spreads out evenly and the carrots don't lose their spicy coating. Cover the dish tightly with foil and put it in the oven.
5. Cook the carrots for 20 minutes, then remove the foil and cook for an additional 20 minutes, or until they're browned and soft, but not so much that they're falling apart.
6. Serve warm, as a side, part of a salad, or anything you like.