Moroccan glazed carrots

Yield: 4 servings

Measure Ingredient
2 pounds Carrots, peeled
\N \N Salt
4 tablespoons Olive oil
2 tablespoons Sugar
2 tablespoons Lemon juice
2 tablespoons Cilantro, chopped
\N \N Hot red pepper, to taste
\N \N Sweet red pepper, to taste

Slice the carrots fairly thin lengthwise. Cut slices into ¾" lengths. Cook segments in boiling, salted water until just tender.

Drain. Toss in pot with remaining ingredients.

Serve hot as a side dish or cold as an appetizer accompanying other vegetables.

Robert Carrier, "Taste of Morocco" Submitted By MARK SATTERLY On 10-19-94

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