Recipe - Matthew Kenneys Lemon Glazed Carrots

2 teaspoon Honey
2 tablespoon Lemon juice
1 teaspoon Mint; chopped
2 teaspoon Ground cumin
One fourth cup Plus 2 T. olive oil, divided
Salt & black pepper to taste
4 md Carrots, peeled & cut into
1/8"; diagonal slices
2 lg Onions, cut or sliced up into 1/4"
rings*
6 tablespoon Whole Moroccan black olives
1 tablespoon Lemon zest
Paprika to taste
Cayenne pepper to taste
3 tablespoon 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 One fourth 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.

Posted to FOODWINE Digest 26 Sep 96

Date: Thu, 26 Sep 1996 15:23:37 0400

From: Laura Hunter LHunter722@AOL.COM