1 ½ pounds carrots (about 10 small), peeled and halved lengthwise
3 cloves garlic, sliced
½ cup chicken or vegetable broth
¼ cup extra-virgin olive oil
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of ground cayenne
Position rack in the center of the oven and heat the oven to 375 degrees.
Fit the carrots in a snug single layer in a shallow 9 x 13-inch baking dish. Nestle the garlic slices among the carrots.
In a small bowl, whisk the broth, olive oil, cinnamon, nutmeg, cayenne, and ½ teaspoon salt and drizzle over the carrots. Cover the baking dish tightly with aluminum foil.
Cook carrots in oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to cook until the spices on top have toasted and are slightly brown and the carrots look a little shiny, about 15 minutes more. Serve warm or at room temperature. The carrots will keep in the refrigerator for up to 3 days.