I got a 2-lb package of multicolor (red, orange, and yellow) carrots and I am considering serving them for Easter but I'm at a loss for how I want to prepare them. It will be just three of us eating, so we surely won't be using up all two pounds. Main course: Moroccan spice-rubbed lamb. Other sides I've planned so far: flatbread, apple-pineapple salad (sort of like ambrosia), and some sort of starch, haven't decided if it'll be potatoes or couscous. Probably another vegetable of some sort as well. I'd really like a recipe that will showcase the colors of the carrots. Bonus points if it can be made ahead!