Matthew Kenney's Lemon Glazed Carrots

* 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
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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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