Line 1 or 2 baking sheets with parchment paper or silicone baking mats and preheat oven to 400 degrees F.
In a small bowl, combine the sea salt, black pepper, and turmeric. Mix well and set aside.
Wash and peel the carrots. Then cut diagonally into approximately 1-1 1/2 inch pieces. Throw the sliced carrots into a a medium bowl.
If using ghee or butter, melt into a liquid. Once your cooking fat is in liquid form, drizzle it over the sliced carrots. Toss a them with a large spoon to evenly coat.
Sprinkle the spice blend over the carrots, tossing again until the spices are evenly distributed through the dish.
Spread the carrots in a single layer on the baking sheets, making sure not to crowd them. Crowded carrots will steam instead of roast.
Roast for 20-25 minutes or until carrots are tender and the edges of carrots are slightly golden brown.