In a large bowl add carrots, black pepper, cumin seeds, rosemary, red vine vinegar and olive oil. Toss to combine and marinate for 30 minutes.
Preheat oven to 180°C and line a baking tray with parchment paper. Arrange carrots on the prepared tray and bake for 20 minutes. Take out from the oven, don’t turn the heat off. Top the carrots with almonds and pop them back in the oven. Bake for additional 5 to 10 minutes.
Serve as a salad or side dish with cooked chickpeas, fresh baby spinach and tahini dressing or soy mayonnaise. Enjoy!