A family favorite as a Thanksgiving side dish, this recipe adds color and flavor to the table. In reality though, it makes a delicious side all year long!
- 2 T olive oil
- 2 lbs carrots, peeled, cut into 2” lengths and cut diagonally (or you can use baby carrots cut diagonally)
- 1 head garlic, cloves peeled and cut in half
- 30 black olives, pitted and cut in half
- 1/2 tsp salt
In a large pan heat the oil over high heat until hot. Add carrots, stir to coat with oil and lower heat to medium. Cover and cook for 20 minutes, stirring often. Add garlic, season with salt, and stir. Reduce heat to low and cook until carrots are caramelized and garlic is soft (about 15 minutes). Add the olives and stir to mix.
Serve hot or at room temperature.