Moroccan Glazed Carrots
The cinnamon and nutmeg notes in Moroccan La Kama work beautifully with root vegetables!
Ingredients
- 5 medium Carrots (or a dozen baby carrots), peeled and trimmed
- Salt to taste
- ½ tsp Moroccan La Kama
- 2 tsp Butter
- 2 tsp Brown Sugar
- 1 squeeze Lemon
Instructions
- Cut carrots ¼” thick on the diagonal. Put into a small saucepan with a little water and salt. Bring to a boil, reduce heat and simmer until cooked (about 10 minutes).5 medium Carrots, Salt
- Drain water and return pan to low heat.
- Add Moroccan La Kama, butter and brown sugar. Stir to combine, cover, turn burner off and let rest until ready to serve.½ tsp Moroccan La Kama, 2 tsp Butter, 2 tsp Brown Sugar
- Finish with squeeze of lemon.1 squeeze Lemon
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