Instruction

• Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer
• Cover, and bring the water to a boil over high heat
• Add the sliced carrots, reduce the heat to medium, and cover the pan again
• Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices
• Reserve 1/2 cup of the cooking liquid
• Heat the olive oil in a skillet over medium heat
• Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme
• Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes
• Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes
• Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes
• Sprinkle with lemon juice and remove the bay leaf before serving