Roasted Carrots and Parsnips with Cumin

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1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal

1 pound parsnips, peeled and cut into 1/4-inch slices on the diagonal

3 garlic cloves, thinly sliced

2 tablespoons toasted cumin seeds

3 tablespoons honey

1/2 cup olive oil

1/3 cup water

1/2 tablespoon freshly ground black pepper

Juice of 2 limes

1/2 bunch mint, leaves only, chopped