Moroccan Carrots
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- 1/2 pound carrots, cut diagonally into 1/4-inch-thick slices
- 1 small garlic clove, minced
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon sugar
- a pinch of cayenne
- 2 teaspoons fresh lemon juice, or to taste
Peel and cut carrots into 1/4 inch slices and either steam or boil until done. In a hot pan add the olive oil and saute the garlic, then add the the carrots and remainder of ingredients and toss until carrots are well coated.
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Just Paleo