While we were in Morocco recently, we got served something called "Moroccan Salad". Essentially, it was a large plate with various vegetables arranged around a mound of rice. This is one of the dishes from the salad.
6-8 carrots, chopped
2 tablespoon olive oil
1 teaspoon coriander powder
2 tablespoon parsley, chopped
salt to taste
Chop carrots. Add the oil, coriander powder, and salt and cook either in a tagine or in a 400 oven till tender (45 minutes). Garnish with the chopped parsley, and serve with other vegetables as a starter.
If cooking in a tagine, cook on a stovetop for 20 minutes.
Moroccans like their vegetables overcooked, so cook them more than you think you need.