Moroccan Carrots with Cumin and Lemon

Cut the leafy tops off one or two bunches of organic baby carrots, and scrub well.

Steam for 7 - 10 minutes, or bake in olive oil at 400 for 25-30 minutes, until tender

Sauce:
Mix together 3 T. lemon juice, 2 tsp. olive oil, 1 crushed garlic clove, 1/2 tsp. ground cumin,
1/2 tsp. sweet paprika, 1/2 tsp. sugar, and 1/2 tsp salt.

When the carrots are done, drizzle sauce over them, rolling them in sauce to make sure they're thoroughly coated.