Preheat the oven to 400°. Lightly oil a rimmed baking sheet.
Peel and trim the carrots. If using larger carrots, peel and cut diagonally into 3-inch pieces, and halve the thicker pieces lengthwise.
Place carrots in a bowl with the oil, lemon juice, and cumin seeds, plus salt and pepper to taste. Toss to coat, and then arrange in a single layer on the oiled baking sheet.
Roast for 30 to 35 minutes, gently stirring once or twice, until tender and a little browned.
Sprinkle the carrots with the brown sugar and mix well, scraping up any cumin seeds from the bottom of the pan. Roast 8 to 10 minutes longer, until glazed. Serve warm or at room temperature.
