Moroccan Carrots

• 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.

Written by:
Just Paleo