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Add a photocan't believe something as simple as this actually needs a recipe, just posting it to remind myself if nothing else
courtesy patricia wells and julie moskins of cook fight
Servings: 8
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Ingredients
- 3 tbsp olive oil
- 2 lbs baby carrots halved on the diag
- 8 garlic cloves slivered
- salt
- 30 oil-cured black olives,pitted
- freshh chopped parsley
Directions
- heat the ouil over medium high heat when it ripples add the carrots, stir to coat and lower the heat to a moderate sizzle. cover and cook for 10 min stirring often
- uncover the pan, add the garlic and stir. sprinkle with salt, reduce the heat to low, cover and gook until the garlic is soft about 15 min or so
- stir in the olives and half the parsley and taste for salt. transfer to a serving bowl and sprinkle with remaining parsley serve hot or warm
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 8 servings | |
| Calories 88 | |
| Calories from Fat 46 | 52% |
| Total Fat 5.22g | 7% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 89mg | 4% |
| Potassium 279mg | 8% |
| Total Carbs 10.21g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.42g | 4% |
| Protein 0.89g | 1% |
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