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Moroccan Glazed Carrots

ethnic, salads

2 lb carrots, peeled
1 salt
4 tablespoon olive oil
2 tablespoon sugar
2 tablespoon lemon juice
2 tablespoon cilantro, chopped
1 hot red pepper, to taste
1 sweet red pepper, to taste

Slice the carrots fairly thin lengthwise. Cut slices into 3/4" 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"

Yield: 4 servings

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