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
Sat fat 1g
How to Make It
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.
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