Peel the carrots.

Cut the carrots lengthwise, or quarter them if you wish.

Warm the olive oil in a large Dutch oven or heavy bottomed pot over medium heat.

Add the carrots and turn them in the oil to coat.

Season generously with salt.

Add the garlic and 1 cup of water.

Bring to a boil, then reduce the heat to a gentle simmer and cover the pan.

Cook for about 10 minutes, until the carrots are just tender.

Remove the lid, raise the heat, and let any remaining water cook away.

Sprinkle the cumin, red pepper and paprika over the carrots.

Transfer them to an oven-proof serving dish.

Serve hot or at room temperature.

The carrots may be left at room temperature for 2 to 3 hours, or refrigerated.

Before reheating in a 400-degree oven for 10 minutes.