This popular Middle Eastern dish probably had its roots in ancient Egypt.
- 12 medium carrots, sliced
- 1/3 cup honey
- 2 tablespoons vegetable oil
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- Heat 1 inch salted water to boiling. Add carrots. Heat to boiling; reduce heat.
Cover and cook until tender, 12 to 15 minutes; drain.
- Cook and stir remaining ingredients in 10-inch skillet until bubbly; add carrots.
Cook uncovered over low heat, stirring occasionally, until carrots are glazed, 2
to 3 minutes.
Yields 6 servings.