Carrots With Spicy Olive-Lemon Oil

Carrots With Spicy Olive-Lemon Oil
David Meredith
Give steamed carrots a Mediterranean spin with thinly sliced lemon, olives, and crushed red pepper.

Get the recipe.
Serves 8
preparation
20
minutes
cooking
20
minutes

Ingredients

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

 

Dawn Perry
January 2013

Nutritional Information

  • Per Serving
  • Calories 146
  • 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
What does this mean? See Nutrition 101.