2 lb Carrots, peeled
Salt
4 tb Olive oil
2 tb Sugar
2 tb Lemon juice
2 tb 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.