*  Exported from  MasterCook  *

                  Matthew Kenney's Lemon Glazed Carrots

Recipe By     :
Serving Size  : 6    Preparation Time :0:25
Categories    : Side Dishes - Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ts            Honey
   2      tb            Lemon juice
   1      ts            Mint -- chopped
   2      ts            Ground cumin
     1/4  c             Olive oil -- +2 tb, divided
                        Salt & black pepper -- to taste
   4      md            Carrots -- peeled & cut into
                        - 1/8" diagonal slices
   2      lg            Onions -- sliced into
                        - 1/4" rings *
   6      tb            Moroccan black olives
   1      tb            Lemon zest
                        Paprika -- to taste
                        Cayenne pepper -- to taste
   3      tb            Parsley -- chopped

* Grill or broil onion rings until light brown and then roughly chop.

In a small bowl, combine honey, lemon juice, mint, and cumin. Slowly
whisk in 1/4 cup olive oil. Season with salt and pepper. In a large
skillet, over very high heat, heat the remaining 2 tb oil; brown
carrots well on both sides, about 2 or 3 minutes per side. Reduce
heat to medium; cook about 3 to 4 minutes, until tender. Add grilled
onion pieces, olives, and lemon zest. Toss carrot mixture with cumin
honey vinaigrette while still warm. Season to taste with salt,
paprika, and cayenne pepper. Toss with parsley.


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