Cut the leafy tops off the carrots but do not cut into the carrot itself.
Wash and dry the carrots.
Layer the bottom of a baking pan with 1/4 inch kosher salt. I tried sea salt and it works but it turns very brown. Kosher salt is best.
Lay the carrots on top of the salt, gently pressing them into it but be sure the carrots do not touch the bottom of the pan.
Crush the garlic and put it into the pan, add the other spices, sprinkling them around the pan. It is ok if some end up on top of the carrots.
Cover the pan with Saran Wrap, then aluminum foil. Make sure all the Saran Wrap is covered with foil. I initially skipped the Saran Wrap and used just foil. It worked but I do believe the Saran Wrap helps.
Bake in a preheated 350 degree Fahrenheit oven for 30 minutes. Larger carrots may take longer. I choose carrots that are thinner. They are fork tender when they are done. You can also tell by looking at them.
Be careful and use gloves for this part or at least hot pads. Gently remove the carrots from the salt. Use a pasty brush or your gloved fingers to brush any excess salt off. I typically move my carrots to a plate, let them cool for a couple minutes, then brush the salt off. There usually isn’t much.