Roast carrots with cumin-flecked olives and tomatoes

Roast 1 lb carrots.  How?  Well, cut them into 2" chunks (or, if they're "baby carrots", just use 'em whole), put it in a large bowl, and drizzle with 1 tbsp olive oil and salt to taste.
Mix this all up till the carrots are well coated.
Place the carrots in a baking pan, and roast in an oven at 400°F for 20-30 minutes.  You basically want this to - at least - be "done" to the point where a toothpick  enters with no resistance.  After that, you can caramelize (burn!) it to the desired level of brown-ness (blackness! yes - I like it somewhat burnt-y)
 
While the carrots are roasting, in a medium-sized bowl, mix the following
2 large tomatoes diced into 1/2" chunks
1/2 lemon - juice thereof 
10 Taggiasca olives chopped
1/2 jalapeno minced

In a small sauce-pan (or ladle, or some such), add
1 tsp cumin seeds
1 tbsp olive oil
and heat on high till the seeds just start crackling.  (Yeah, this is kinda like what we call "voggarne" in south india).  Then mix this into the tomatoes

Divide the tomatoes into 4 bowls.
Divide the roast carrots on top of the tomatoes.
Top with fresh mozarella di bufala, and serve with a country bread of some kind, and a glass of prosecco, or rosé.  Mmmmmm

Bonus : If you've got any pomegranate seeds, sprinkle liberally. The crunch/juice factor puts this recipe over the top!