Carrots 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 Bistro