Moroccan glazed carrots
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Carrots, peeled |
| Salt | ||
| 4 | tablespoons | Olive oil |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Cilantro, chopped |
| Hot red pepper, to taste | ||
| Sweet red pepper, to taste | ||
Directions
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