Roasted Root Jumble with Feta Cheese

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2 teaspoons ground cumin

1 1/2 tablespoons ground coriander

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 large fennel bulb, cut into 1/2-inch wedges

1 large red onion, cut into 1/2-inch wedges

1 large lemon, cut into 1/2-inch slices

2 large carrots, peeled and cut into 1/2-inch rounds

1/2 cup feta cheese, crumbled

Minced fresh cilantro or parsley, to garnish