Moroccan Carrots

When I made the lamb tagine for Easter, I misread the recipe and thought that carrots would be in the stew.  I realized this mistake once the stew was already on the stove, and since fennel was the only real vegetable in the tagine, I really wanted those carrots somewhere.  I quickly googled for Moroccan carrots and found this simple recipe on Epicurious.  Thank goodness!  They were quick, simple, and flavorful.  The spices worked well with the simplicity of the tagine, and everyone loved them, including my little guy!

These were best after sitting for a little while.  I made them about an hour in advance, but after reading reviews, a lot of people recommended waiting at least two hours.  I think next time I might cut back slightly on the oil, but the recipe below reflects the original measurements.  This served our small family, so double this if you are serving larger appetites.

Moroccan Carrots
Adapted slightly from Epicurious
Serves 4

1/2 lb carrots, peeled and sliced diagonally into 1/4-inch thick rounds
1 small clove garlic, minced
1 1/2 Tbl olive oil
1/4 tsp ground cumin
1/8 tsp ground cinnamon
1/2 tsp sugar
Pinch of cayenne
2 tsp fresh lemon juice
Salt and pepper to taste

Steam the carrots for about 3-4 minutes, or until they are just beginning to become tender.  In a skillet, heat the olive oil in moderately low heat and add the garlic, stirring for about 1 minute.  Add the cumin, cinnamon, sugar, cayenne and carrots and saute for about one minute or until the carrots are well-coated with the spice mixture.  Add the lemon juice and salt and pepper to taste.  Transfer the carrots to a bowl and let come to room temperature.

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