I'm not sure why it took me so long to post this recipe. If I prioritized writing posts according to recipes we make the most, this might well be in the #1 slot. It's a recipe adaptation from one of my culinary heroes, Patricia Wells. Carrots are braised with olive oil, garlic and olives until everything is butter-tender. You've got the sweet carrots playing of the salty, briny olives plus sweet, tender slivers of garlic. We had these recently nestled up against Linguine with Shrimp Scampi--but they are fantastic with just about any meat or poultry. They are served warm or room temperature, which makes them a great make-ahead option.
You can go directly to the printable recipe or I'll show you how to make them, step-by-step...
Could the ingredients be any simpler?
Start by cutting 2 pounds of peeled carrots into diagonal slices.
Break apart one whole bulb of garlic...
...and separate the cloves.
Press down on each clove with a knife to help remove the skin.
Cut the skinned garlic cloves into slivers.
Measure out 1/2 cup of pitted Nicoise or Kalamata olives...
...and cut lengthwise into quarters.
Here is the mise en place you should have ready at this point.
Place a very large skillet or dutch oven over medium heat. Add 2 tablespoons of olive oil.
Add the sliced carrots to the pan...
...and stir to coat evenly with the olive oil.
Cover the pan and braise the carrots over medium heat for 15 minutes, stirring occassionally.
Uncover the pot and add the slivered garlic...
...and the sliced olives.
Reduce heat to medium-low and simmer, uncovered, for an additional 15 minutes, until the carrots are almost caramelized and the garlic is soft and tender.
Serve warm or at room temperature.
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.
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