Moroccan-Style 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

1. In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender.
2. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture.
3. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.

carrots, garlic, olive oil, ground cumin, ground cinnamon, sugar, cayenne, lemon juice

Taken from www.epicurious.com/recipes/food/views/moroccan-style-carrots-12173 (may not work)