Carrots With Spicy Olive-Lemon Oil

Carrots With Spicy Olive-Lemon Oil
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Serves 8| Hands-On Time: | Total Time:

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.
By January, 2013

Nutritional Information

  • Per Serving
  • Calories 146
  • Fat 9g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 461mg
  • Protein 2g
  • Carbohydrate 16g
  • Sugar 7g
  • Fiber 5g
  • Iron 1mg
  • Calcium 56mg
What does this mean? See Nutrition 101 .

Quick Tip

Pots and pans
To prep ahead: Steam the carrots and make the lemon mixture up to 1 day in advance; refrigerate separately, covered. On the day of the party: Warm the lemon mixture in a skillet. Add the carrots, lemon juice, parsley, salt, and pepper and cook, tossing occasionally, until warmed through. 

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