Moroccan Glazed Carrots

Name: Moroccan Glazed Carrots
Yield: Serves 4
Cuisine: Moroccan
Ingredients: salt; 4 tablespoons olive oil; 1–2 tablespoons chopped fresh green coriander; hot red pepper, to taste; sweet red pepper, to taste; 2 tablespoons lemon juice; 2 tablespoons sugar; 900 g/2 lb carrots, peeled

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Serve these glazed carrots hot as a vegetable, or cold as an appetizer or accompanying vegetable salad.

Ingredients

900 g/2 lb carrots, peeled
salt
4 tablespoons</

Method

Cut out cores of carrots if necessary and cut into thinnish slices (6 mm/¼ inch thick) lengthwise. Cut slices into 2 cm/¾ inch lengths. Cook carrot segments in boiling salted water