The cinnamon and nutmeg notes in Moroccan La Kama work beautifully with root vegetables!
4-5 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
Squeeze of lemon
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).
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.
Finish with squeeze of lemon.