Bring a medium pot of salted water to a boil. Add the sliced carrots and cook for 10-12 minutes, or until fork-tender but not mushy.

Drain the carrots well in a colander and set them aside to cool slightly while you prepare the flavorful garlic dressing.

In a large skillet, heat the extra virgin olive oil over medium-low heat. Add the minced garlic, ground cumin, sweet paprika, and cayenne pepper.

Sauté the garlic and spices for about 1 minute, stirring constantly until fragrant, being careful not to let the garlic brown or burn.

Add the boiled carrots to the skillet, tossing gently to coat them completely in the spiced oil mixture. Cook for 2-3 minutes so the flavors meld.

Remove the skillet from the heat. Stir in the fresh lemon juice, chopped parsley, salt, and black pepper.

Transfer to a serving dish and let it marinate for at least 15 minutes before serving. Enjoy this refreshing side dish warm, at room temperature, or chilled!