Toast cumin seeds in a dry skillet over medium heat for 30 seconds, shaking the pan.

Crush the toasted cumin seeds with a rolling pin under plastic wrap.

In a bowl, combine orange juice, crushed cumin seeds, Dijon mustard, salt, pepper, and Champagne vinegar.

Whisk in olive oil until emulsified.

Steam carrots until crisp-tender, about 5 minutes.

Drain the carrots.

Toss the hot carrots with the vinaigrette.

Let cool to room temperature.

Divide the carrots and vinaigrette among 4 plates.

Sprinkle with chopped Italian parsley before serving.