Preheat oven to 425 degrees F
Stir together harissa spice blend, cumin, olive oil, honey, pepper and salt in a large bowl. Add carrots; toss until well coated.
Place carrots on a large, rimmed cookie sheet. Cover with aluminum foil and cook for 20 mins.
Remove foil and roast for an additional 5 minutes or until slightly golden and caramelized.
Transfer to a serving platter and top with cilantro and nuts.
