Moroccan Carrots

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The marinade:

1 cup Meyer lemon juice

3 tablespoons extra virgin olive oil

2 tablespoons sugar

1 teaspoon toasted and ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon sweet paprika

-- Sea salt

-- Lime juice as needed

The carrots:

2 pounds baby carrots, mixed colors if available

1 clove garlic, peeled and smashed

1 tablespoon sea salt

1 tablespoon sugar

1 bay leaf

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