Quick tip: "Moroccan" carrots

I recently made this terrific recipe, adapted from Epicurious as part of a simple, weeknight vegetarian dinner. The main dish was Israeli couscous, toasted in olive oil, garlic, cumin, nutmeg and turmeric, and simmered in two cups of water (be sure to toast the couscous in the spices before adding water).

Not only is this good and good for you, it also looks festive and autumnal with gorgeous deep orange and warm yellow hues and just a hint of green. As temperatures fall I'll probably add spiced lamb chops (a tried and true recipe from Real Simple) and a glass of spicy red wine.

Moroccan-Inspired Carrots (serves 2)

Ingredients

• 1/2 pound baby carrots
• 1 garlic clove, minced
• 1 tablespoons olive oil
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon brown sugar (I used about half a package of the kind you get at a coffee shop)
• A pinch of cayenne (or a little more if you like it hot)
• A squeeze or two of fresh lemon or lime juice
• 1/2 tablespoon lemon zest (be sure to thoroughly wash the skin - I like to use organic fruit for zest)
• 1/2 cup finely chopped mint or parsley

Preparation

In a steamer set over boiling water, cook the carrots until they are tender (this will take between 8-10 minutes, depending on how well cooked you like them).

Heat the oil in a skillet over medium heat. Add the garlic and cook until golden, stirring often. Add the cumin, cinnamon,  sugar, cayenne, and carrots and cook, stirring, for a minute or two until the carrots are well-coated with the spices. Stir in the lemon or lime juice, zest, mint or parsley, and add salt and pepper to taste. Transfer carrots to a serving bowl. The carrots and couscous are delicious warm or at room temperature and if you're making the vegetarian version, enjoy with a glass of Riesling.