Moroccan Carrots




1 lb.  carrots, cut diagonally into 1/4-inch-thick slices

2 small garlic cloves  (minced)

2 tbs.  olive oil

1/4 tsp. ground cumin

1/8 tsp. ground cinnamon

1 tsp. sugar

1 tbs. grated fresh ginger

a pinch of cayenne

2 tsp. fresh lemon juice

sea salt and black pepper to taste


1. Boil carrots in boiling water for about 10 minutes or until tender.

2. In a skillet, cook the garlic and ginger in the oil for a minute.  Add the cumin, cinnamon, sugar, cayenne pepper, and carrots. Stir well.

3. Cook for 2 minutes. Make sure carrots are well-coated. Stir in the lemon juice, sea salt and black pepper to taste.  

Serve warm.