CARROTS PROVENCAL

Carrots Provencal image

Provided by Patricia Wells

Time 40m

Yield Eight to 10 servings

Number Of Ingredients 5

Ingredients

2 tablespoons extra-virgin olive oil
2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
1 head garlic, the cloves peeled and halved
Salt to taste
1/2 cup chopped black olives

Steps:

In a large skillet, heat the oil over moderately high heat. When the oil is hot, add the carrots, stir to coat with oil and reduce the heat to moderate. Cover and braise for 20 minutes, stirring regularly.
Add the garlic, season with salt, stir and continue cooking over low heat until the carrots are almost caramelized and the garlic is soft and tender, about 15 minutes more.
Sprinkle with the olives, stir and taste for seasoning. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 243 milligrams, Sugar 4 grams

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