3 Tbsp + 1 Tbsp olive oil, divided
1⁄4 cup pine nut
2 cloves garlic, grated
3⁄4 tsp ground cumin
3⁄4 tsp ground coriander
1⁄8 tsp red pepper chili flakes
1 orange
4 scallions (just the white ends), thinly sliced
Preheat oven to 400°F. In a large mixing bowl, combine carrots, 3 tablespoons extra-virgin olive oil, pine nuts, garlic, cumin, coriander, and chili flakes. Transfer carrot mixture to a cookie sheet and spread out in a single layer. Roast until tender, about 25–30 minutes. Check them about 15 minutes in, and flip carrots so both sides get browned. While the carrots roast, use a paring knife to cut away the outside layer of the orange (peel and white pith.) Cut on both sides of each segment, freeing the segment from the membrane. Place the segments in a bowl, and squeeze the juice out of the orange membrane into the bowl. Stir in scallions and remaining 1 tablespoon extra-virgin olive oil. To serve, arrange carrots on a platter and spoon the orange mixture over the top.