Title: Moroccan Glazed Carrots
Categories: Ethnic Salad
Yield: 4 Servings

2	lb	Carrots, peeled
		Salt
4	tb	Olive oil
2	tb	Sugar
2	tb	Lemon juice
2	tb	Cilantro, chopped
		Hot red pepper, to taste
		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"

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