"Take your carrots to a whole new level with a taste of Morocco...."
INGREDIENTS
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2 pounds Young, Small, Multi-Colored Carrots (scrubbed and washed)
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1 teaspoon Moroccan Spice Blend
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1/2 teaspoon Fennel Seeds
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4 tablespoons Unsalted Butter
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1/4 cup Honey
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1 cup Dried Mission Figs (cut into 1/4" pieces)
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1 teaspoon Chopped Chives
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Sea Salt and Black Pepper
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Preserved Lemon (cut into wedges, to serve)
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1/4 cup Pomegranate Seeds