carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
lemon, very thinly sliced, plus 2 tablespoons fresh lemon juice
pitted kalamata olives, halved
crushed red pepper
chopped fresh flat-leaf parsley
kosher salt and black pepper
- Steam the carrots in a steamer basket in a large saucepan until tender, 6 to 8 minutes.
- 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.