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Moroccan Glazed Carrotsappetizers, salads, vegetables, moroccan 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.
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