Fill a large pot with water and bring to a boil.

Peel carrots and cut into rounds – about 1-inch long.

Add carrots to gently boiling water (you may need to adjust the heat) and cook until crisp-tender, about 10 minutes. Be careful not to overcook as you don’t want them to get mushy.

Drain carrots in a colander and rinse under cold water.

Mix garlic, oregano, cumin, paprika, vinegar, salt and pepper in a small bowl. Whisk in olive oil.

Place carrots in a large bowl and pour dressing over until lightly covered. Reserve extra dressing. Don’t worry if you put too much dressing on.

Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld. Add more dressing before serving if needed.

Served chilled or at room temperature.