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.

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