with Olives and Garlic
Serves 4 to 6.
2 tablespoons olive oil
2 pounds carrots, peeled and sliced diagonally
1 bulb garlic, cloves peeled and cut into slivers
1/2 cup pitted Nicoise or Kalamata olives, cut lengthwise into quarters
In a very large skillet or dutch oven, heat the olive oil over medium
heat. Add the carrots and stir to coat with oil. Cover and braise for
15 minutes, stirring occasionally.
Add the garlic and olives. Stir to combine. Reduce heat to medium-low
and continue cooking, uncovered, until the carrots are almost caramelized
and the garlic is soft and tender, about 15 minutes more. Serve warm or
at room temperature.
From: Ward Street