Preheat the oven to 425 degrees F. In a small bowl, whisk together the honey, olive oil, garlic and garam masala. Season with salt and pepper.
Line a baking sheet with parchment paper. Toss the carrots with the spiced honey mixture and place on the lined baking sheet. Sprinkle with some salt and pepper and roast until tender, about 20 minutes. Finish with a squeeze of fresh lemon juice and shave ricotta salata over the carrots with a vegetable peeler. Tear mint leaves and scatter over the top. Serve immediately or at room temperature.
Recipe courtesy of Kelsey Nixon