This recipe was inspired by the Moroccan carrot salad we enjoyed in Israel as a part of salatim. The term translates as “salads” but also refers to the array of small plates—from pickles to slaws to dips—offered at the start of a meal, much like meze. We use a low-liquid cooking technique that gently steams the carrots in a covered skillet—along with a little fruity olive oil, floral honey, earthy cumin and pungent garlic. Once the carrots are just tender, the lid comes off and the moisture evaporates, leaving the carrots lightly glazed and flavorful. A sliced serrano chili and lemon juice, added at the end, bring spicy kick and citrusy brightness to balance the carrots’ sweetness, and parsley provides fresh, grassy notes. If you wish to tone down the chili heat, seed the serrano before slicing it. Serve warm or at room temperature as a side to grilled or roasted chicken or lamb, or create your own salatim by offering dishes such as hummus, marinated olives, pickles and flatbread alongside. It keeps well at room temperature for an hour or two, so it can be made ahead, if you like.