These beautiful rainbow carrots from the Farmers’ Market were calling my name and were begging to be made into a Moroccan-spiced side dish. But how was I going to cook them and then “dress” them with a traditional Moroccan Vinaigrette without oil? “Necessity is the mother of Invention.” Instead of boiling the carrots in just water, I came up with the idea to season the water with the Moroccan spices to flavor the carrots from the inside out. Voila! — the carrots loved bathing in this flavorful “broth”. They are delicious on their own or perfect to use with a hummus dip (but cook them al dente). I wanted to serve these beauties as a side dish, so I made a quick and easy sweet-tart sauce that goes beautifully with the Moroccan-spiced carrots.