Jalapeño Carrots

[Guest guest]

Jalapeño Carrots

Source: 1,000 Vegetarian Recipes by Carol Gelles, page 248

 

1 1/2 Tbsp. margarine

3 cups julienned carrots

3 Tbsp. slivered seeded jalapeno peppers

1 1/2 Tbsp. sugar (or alternative)

1 Tbsp. water

1 tsp. fresh lime juice

1/8 tsp. salt or to taste

 

 

 

In a large skillet, melt the margarine over medium-high heat. Add the

carrots and peppers; cook, stirring, until tender-crisp, about 3 minutes.

Add the sugar, water, lime juice, and salt. Cook, stirring, until carrots

are glazed and liquid has evaporated, about 5 minutes.