In a large, deep skillet, add carrots and barely cover with water. Season with a pinch of Kosher salt.

Cook over medium-high heat until the carrots begin to soften, 10 to 12 minutes. Reserve cooking liquid. Remove the carrots and set aside.

To the reserved cooking liquid, add the orange juice, lemon juice, cumin, pepper minced garlic clove, add to the cooking liquid, and bring to a simmer.

Reduce until syrupy, 10 minutes.

Meanwhile, when the carrots are cool enough to handle, cut into rustic chunks and set aside in a bowl.

Remove syrupy mixture from the heat and add olive oil to create a vinaigrette.

Put all ingredients in a bowl and mix.

Toss and garnish with mint.

Serve and enjoy!