Carrots With Spicy Olive-Lemon Oil

carrots-spicy-olive-lemon-oil
Photo by David Meredith
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 146 calories
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 461 mg
    • Protein 2 g
    • Carbohydrate 16 g
    • Sugar 7 g
    • Fiber 5 g
    • Iron 1 mg
    • Calcium 56 mg

Ingredients

  1. Check 3pounds carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
  2. Check 1/4cup olive oil
  3. Check 1 lemon, very thinly sliced, plus 2 tablespoons fresh lemon juice
  4. Check 1/2cup pitted kalamata olives, halved
  5. Check 1/2teaspoon crushed red pepper
  6. Check 2tablespoons chopped fresh flat-leaf parsley
  7. Check kosher salt and black pepper

Directions

  1. Steam the carrots in a steamer basket in a large saucepan until tender, 6 to 8 minutes.
  2. Meanwhile, in a large skillet, warm the oil, lemon, olives, and crushed red pepper over medium-high heat until the lemon is softened, 3 to 4 minutes. Add the carrots, lemon juice, parsley, 1 teaspoon salt, and ¼ teaspoon black pepper and toss gently to combine.