*  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      teaspoons     honey
    2      tablespoons   lemon juice
    1      teaspoon      mint -- chopped
    2      teaspoons     ground cumin
      1/4  cup           plus 2 T. olive oil, divided
                         salt & black pepper to taste
    4      medium        carrots, peeled & cut into 1/8″ -- diagonal slices
    2      large         onions, sliced into 1/4″ rings*
    6      tablespoons   whole Moroccan black olives
    1      tablespoon    lemon zest
                         paprika to taste
                         cayenne pepper to taste
    3      tablespoons   parsley -- chopp
 
 *  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 tablespoons 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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