Heat oven to 400 (200C) degrees. Line a rimmed baking sheet with a piece of parchment paper for easier clean up.
Trim the leafy tops off the carrots if you like (you can use them to make pesto if you enjoy their flavor).
Grate 1 of the limes on a rasp grater like a Microplane and put the zest in a small bowl. Slice the limes in half and squeeze them into the bowl until you get 1/4 cup fresh juice. Reserve 2 lime halves for roasting.
Stir the olive oil, honey, salt, cumin, cumin seeds, coriander and paprika into the bowl.
Arrange the carrots on a baking sheet and pour the lime juice mixture over, rolling them around to coat. Put the lime halves on the pan, cut side down.
Roast 20-25 minutes, until the carrots are just tender when poked with the tip of a small knife and beginning to turn golden in color. Squeeze the roasted limes over the carrots and scrape up any caramelized juices.
Transfer to a serving plate and sprinkle with the green onions, mint and feta cheese.
If your carrots are larger than 2-inches in diameter, slice them in half vertically before roasting.
Omit the cheese and use agave nectar or maple syrup to make this recipe vegan.
Chopped cilantro and/or Italian parsley is a perfect sub for the mint.