Algerian Carrots

Begin by setting up a steamer insert inside a saucepan and fill it with 1 1/2 cups of water, making sure the water level stays just below the bottom of the steamer basket. Cover the saucepan and bring the water to a rolling boil over high heat. Once boiling, add the sliced carrots to the steamer. Lower the heat to medium and cover the pan again to trap the steam. Let the carrots steam until they are tender but still have a slight bite, which should take about 4 to 6 minutes depending on how thick the slices are. Be careful not to overcook them into mush. After steaming, reserve 1/2 cup of the cooking liquid for later use. While the carrots cook, heat the olive oil in a skillet over medium heat. Reduce the heat to low and gently stir in the salt, black pepper, ground cinnamon, ground cumin, crushed garlic, and thyme. Allow the spices and garlic to cook slowly, stirring frequently, until their fragrant aromas envelop your kitchen, about 10 minutes. This slow cooking helps to fully develop the flavors without burning the garlic. Next, pour in the reserved 1/2 cup of cooking liquid and toss in the bay leaf. Cover the skillet and simmer the spice mixture for 20 minutes, letting the flavors meld together beautifully. Finally, stir in the steamed carrots, carefully tossing them to coat thoroughly with the spiced oil and aromatic liquid. Let them cook together just long enough to warm the carrots through, about 2 to 3 minutes. Before serving, sprinkle the dish with fresh lemon juice to add a bright, zesty finish, and remember to remove the bay leaf. Serve these warmly spiced Algerian Carrots as an enticing side that perfectly complements a variety of main courses.