Roasted Carrots with Dates and Pistachios

 2 1/2 lbs carrots, cut on the bias, 1/2 inch pieces (8-10)

2 Tbsp olive oil

1 1/2 tsp salt

1/2 tsp cumin

1 tsp coriander

1 tsp cinnamon

2/3 tsp garlic granules

1/2 cup pistachios, cut in small pieces

12 dates, cut it in small pieces

parsley for garnish

Preheat oven to 425 degrees.  Cut carrots and place on a baking pan.  Top with olive oil, salt, cumin, coriander,cinnamon, garlic granules and mix all together using your hands. Single file and no overlapping in the pan.  Roast for 20-25 minutes.  The exterior should be lightly brown and the center just tender.  Move to a serving platter and top with dates, pistachios and parsley. Serve.