Serve with Moroccan Chicken with Green Harrisa.

1. Prep
   1. Cut carrots in half, then slice into 1/4 inch diagonals
   2. Cut onions into thin strips
2. Marinate Carrots
   1. Toss carrots with Ras el Hanout and 1 tsp oil in a small bowl and set aside
3. Cook the vegetables
   1. Start the carrots over medium heat. Brown them for 5 to 7 minutes
   2. Add the onion and snap peas and cook until slightly tender (3 to 4 minutes)