Avocados and roasted carrots

• 4 medium garlic cloves, smashed and peeled
• Flaky sea salt
• 1 1/2 tsp cumin seeds, toasted and ground
• 1 1/2 tsp coriander seeds, toasted and ground
• 1 to 1 1/2 tsp red pepper flakes
• 1/4 cup plus 2 T EVOO
• 30 young carrots, not peeled, 1/2 inch of green tops left on
• 3 tennis-ball-size oranges
• 3 ripe Hass avocados, chilled
• 2 T freshly squeezed lemon juice
• a handful of small, delicate cilantro sprigs

1. Preheat oven to 400 degrees. Pound garlic with pinch of salt in mortar until you have wet, smooth paste. Put paste in a large mixing bowl. Add cumin, coriander, chiles and 1/4 cup of EVOo; stir well. Add carrots and toss well to coat. Sprinkle with 3 pinches of salt, crushing grains with fingers as you add, and toss again.
2. Put carrots in large shallow baking dish in one layer, making sure to scrape extra garlic, spices and oil from bowl. Pour 1/4 cup water into an empty spot in dish and tilt so water spreads across bottom. Cover dish tightly with foil and roast 25 mins. 
3. Remove foil and keep cooking until carrots are lightly browned and about as tender and creamy as avocado flesh, but not so soft that they may fall apart, about 35 mins more.
4. While carrots are roasting, segment oranges, removing peel and cutting away membranes. Squeeze membranes over a small bowl to release juice. Set aside. When carrots are done, removing baking dish from oven and let it sit until carrots have cooled but are still warm. Meanwhile, take avocados from fridge, halve length-wise, remove pits, and peel. Cut flesh length wise into slices about same size as carrots-slices should be sturdy enough that they don't break when tossed.
5. put avocado slices in a large mixing bowl. Add OJ, lemon juice, remaining EVOO and healthy pinch or two of salt. Toss gently with your hands, then push avocado t one side. Add carrots to juices a handful at a time, tossing them in the juices before adding next handful and finally tossing avocados and carrots gently together.
6. On a platter or in a serving bowl, stack carrots, avocado, and orange segments so they're facing this way and that. Top with cilantro and bring to table right away. Serves 4.