Carrots can be "sneaked" into lots of dishes, but with the availability of baby carrots, more and more people are willing to eat them in their more or less natural state. Here's a really delicious recipe, to serve hot of cold.
3 cups water
Place water and 1 tsp. salt on high heat to boil. Scrub and/or scrape, and trim, carrots. Thinly slice by hand or in a food processor enough to make about 2-1/2 cups. Add to boiling water. When it returns to a boil, turn to medium and cook to your desired tenderness; from really crisp and barely blanched, to chewy, or to completely soft. Pour into colander to drain.
Place balance of ingredients (except salt and black pepper) in the pan and bring to a boil. Add carrots and mix gently. Taste, and add salt and black pepper to your preference.
Serve hot as a side dish, or cool and place atop a bed of dark green salad greens.