Step 1Peel and cut the carrots into 2 to 2 1/2 -inch lengths. Cut these into sticks of roughly equal size -- the thin tips can be cut in half, the slightly fatter middles in quarters and the large base in sixths. You should have about 9 cups of carrots. (The recipe can be made to this point a day ahead and refrigerated in a tightly covered container.)
Step 2Combine the carrots in a large skillet with the garlic, water, olive oil and salt. Toss to mix well. Cook, covered, over medium-high heat until the carrots just begin to become tender, about 5 minutes. Remove the lid and increase the heat to high. Cook stirring frequently, until the liquid has reduced to a glaze in the bottom of the pan, about 5 to 7 minutes more.
Step 3While the carrots are cooking, combine the orange juice, lemon juice and pimenton in a small bowl and stir until smooth. When the cooking liquid in the pan has reduced to a glaze, add the citrus-pimenton combination to the pan and toss to coat the carrots evenly. Cook until the carrots are glazed, 3 to 5 minutes.
Step 4Before serving, stir in the almonds and minced parsley. Season to taste with salt. Serve hot or at room temperature.