North African Spiced Carrots
Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds. Add water, lemon juice and salt. Bring to a simmer. Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often.
Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes. Stir in parsley and lemon zest.
Serve hot or at room temperature.