Preheat oven to 425 degrees F. On a baking sheet, toss carrots with cinnamon, cumin, 1 teaspoon salt, and 2½ tablespoons olive oil. Spread in an even layer. Roast carrots in preheated oven until tender and slightly golden, about 25-30 minutes, turning halfway through.
While carrots roast, in a large high-sided pan, combine honey, juice of both oranges, ginger knob, dates, apricots, and 1 cup water. Whisk to fully combine. Place pan over medium-high heat and cook until sticky and reduced by three-quarters, about 14 to 18 minutes. Remove pan from heat.
When carrots have finished roasting, carefully pour over honey-orange mixture and stir to coat directly on baking sheet. Remove and discard ginger knob.
Squeeze over juice of ½ lemon and season with salt and pepper to taste. Place tsimis in a serving dish and top with pistachios, cilantro, and mint. Serve warm. Refrigerate leftovers in an airtight container for 4-5 days.
Photography and styling by Julia Gartland