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Preheat the oven to 375°F.
Place carrots, garlic, onions, EVOO, cumin and salt into a metal bowl and mix until evenly combined. Spread the mixture onto a baking sheet and roast in oven for 30 minutes.
Meanwhile, boil water in a pot. Add orzo and cook for 7 to 10 minutes, or until al dente. Drain the orzo, add a little EVOO to prevent sticking and allow to cool.
When carrots and onions are ready, transfer them to a metal bowl and toss with the orzo. Stir in the raisins, then add parsley, lemon juice and pepper and salt to taste.
Serve at room temperature.
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