Preheat the oven to 350°F and toss the carrots and the garlic with half of the olive oil in a small roasting pan. Roast in the oven for about 50 minutes or until the carrots are fork-tender, tossing occasionally so they do not stick. Remove from the oven.

While the carrots are roasting, whisk together the lemon juice, remaining olive oil, harissa, caraway seeds, cumin, salt, and sweet paprika.

After the carrots have cooled slightly, toss them with the dressing. Transfer to a shallow bowl and sprinkle with cilantro, parsley, or chives. Serve warm or at room temperature.