Spanish Carrots and Olives Recipe
Printable Version of Spanish Carrots and Olives Recipe Here |
| 2 tablespoons extra virgin olive oil | 1 lb young carrots, cut into 2x1/4-inch sticks | 1 clove garlic, finely chopped | | 1 tablespoon chopped fresh flat-leaf parsley | 12 Spanish green olives, pitted and sliced | 1 tablespoon slivered almonds, lightly toasted |
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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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