Tunisian Carrots with Caraway and Cumin

Ingredients

• 2 pounds baby carrots or carrots, peeled and cut into ½-inch rounds
• 3 cloves garlic, peeled and sliced in slivers
• ⅓ cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon harissa – North African hot pepper paste
• 1 teaspoon caraway seeds, whole or ground in a spice grinder
• ½ teaspoon cumin
• 1 teaspoon salt, or to taste
• ½ teaspoon sweet paprika
• 3 tablespoons chopped cilantro, parsley or chives