Recipe - Moroccan Glazed Carrots

2 pound Carrots, peeled
Salt
4 tablespoon Olive oil
2 tablespoon Sugar
2 tablespoon Lemon juice
2 tablespoon Cilantro, chopped
Hot red pepper, to taste
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.