Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line baking tray with baking paper.
Peel and wash the carrots if necessary. Cut the large ones in half lengthwise and spread them all on the tray. Wash the coriander and shake dry, chop the leaves and stalks coarsely. Puree briefly with both oils, lime juice, honey and cumin. Season with salt and pepper.
Drizzle half over the carrots and bake in a hot oven for about 30 minutes. Drizzle the rest of the dressing over the carrots.
The oven vegetables taste great as a main course, e.g. with mashed potatoes or bread and dips like sour cream or hummus. As a side dish, prepare only half the amount and serve with poultry, steaks, chops or fish fillets.