Serves 4-6
Roasting often softens the taste of vegetables, and this carrot dish finds the perfect balance between the caramelized sweetness of the carrots and the briny saltiness of the olives. If olives aren’t on your family’s list of favorite items, however, you can skip them and still get an easy, fresh and colorful, Vitamin-A packed dish.
Ingredients:
2 pound carrots, peeled and cut in 1/4 inch wheels
2 tablespoon olive oil
1 bulb garlic, cloves peeled
1/2 cup pitted black olives (Kalamata) halved
Salt and pepper
Instructions:
Heat olive oil in large skilled over medium heat.
Add the carrots, stir and cover to braise for 15 minutes, stirring occasionally.
Add the garlic cloves and olives and reduce heat to medium-low.
Continue to cook, uncovered, until the carrots and garlic are soft and tender (10 to 15 more minutes).
Serve warm.
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