Amish Carrots and Olives Recipe

Ingredients:
2 tablespoons extra virgin olive oil1 lb young carrots, cut into 2x1/4-inch sticks1 clove garlic, finely chopped
1 tablespoon chopped fresh flat-leaf parsley12 Spanish green olives, pitted and sliced1 tablespoon slivered almonds, lightly toasted

Directions:
1 Heat the olive oil in a heavy-based skillet, add the carrot sticks and cook, covered, over low heat for about 10 minutes, shaking the pan occasionally, until almost tender. 2 Add the garlic, parsley and green olives and stir to combine. 3 Season with salt and freshly ground black pepper, then toss the carrots over low heat for 1 minute. Stir in the slivered almonds and serve warm.

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