This is a nice recipe from Food from Plenty by Diana Henry.
-Cut 1 bunch of carrots into 1 inch chunks.
-Cook until tender, about 8 minutes, then drain.
-In a large frying pan heat the following:
1 TBS extra virgin olive oil
2 TBS butter
2 tsp caraway seeds
2 tsp sweet paprika
1/2 tsp dried chili flakes
-Cook for 30 seconds then toss in the carrots.
-Stir them around, taste for salt and serve.