24 large carrots, cut into large chunks
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon garlic powder
15 mint leaves, or to taste
Slice carrots into individual shreds
Place oil in a large saucepan and brown all sides. Remove leaves and place on medium heat, stirring occasionally, until oil is well distributed. Stir in lemon juice and garlic powder. Place carrots on medium heat and stir until carrots begin to turn golden brown. Add lemon juice mixture to oil mixture and simmer 10 minutes. Transfer carrot and celery into saucepan and heat gently. Remove from heat. Keep warm.
Combine lemon juice with garlic powder, stirring occasionally, until heated through. Put carrots in saucepan and stir over low heat, stirring occasionally, until color is more pink. Stir carrot mixture into oil mixture. Heat, stirring occasionally, into about 40 minutes.
Remove carrots from saucepan and thoroughly coat with vegetable mixture. Add the lemon juice mixture to the pot and stir frequently until carrot mixture begins to have a golden color. While we are stirring, bring heated lemon juice mixture to a boil. Add potatoes, season with salt, cinnamon, pepper pepper, and brown sugar. Cover cooking pot and allow to come to a boil, stirring occasionally. Reduce heat to medium (and add lemon juice to oil mixture).
Bring to a boil, but do not boil. Cool slightly.