Tuesday, October 28, 2008

Moroccan Glazed Carrots

I love carrots, especially the sweet baby carrots in a sugary glaze... yum! I was drawn to this one because it has some sugar, some vinegar for tang, cilantro for a brightness, and lots of spices!

Moroccan Glazed Carrots

2 large carrots, peeled and sliced on a bias
2 tsp. vinegar
2 tsp. sugar
1 tsp. paprika
Pinch of chili powder
Salt and Pepper
1 tbsp. minced cilantro

Steam carrots for 5 minutes, or until tender.
While carrots steam, whisk together all ingredients in a bowl. Add in carrots, toss to coat.
Serve warm or chilled

(Adapted from Moroccan Modern)

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