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Carrots With Spicy Olive-Lemon Oil

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


  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.