Equipment
Ingredients
Main Ingredients
- 30 ml olive oil
- 910 g carrot, peeled and sliced diagonally into 1.25cm (½-inch) pieces
- 6 garlic, cloves, peeled and halved
- 3 g fine sea salt
- 1 g freshly ground black pepper
- 120 g black olives, chopped
Nutrition (per serving)
Method
Peel and slice the carrots diagonally into 1.25cm (½-inch) thick pieces. Peel the garlic cloves and halve them.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced carrots and stir to coat them with the oil. Reduce the heat to medium.
Cover the skillet with a lid and braise the carrots for 20 minutes, stirring occasionally to prevent sticking. The carrots should start to soften.
Add the halved garlic cloves to the skillet. Season with salt and pepper. Stir to combine, and continue cooking over low heat for approximately 15 more minutes, or until the carrots are almost caramelized and the garlic is soft.
Stir in the chopped black olives. Taste and adjust the seasoning with salt and pepper if necessary. Serve hot or at room temperature.
Chef's Notes
- Choose carrots of uniform size for even cooking.
- For added richness, use butter instead of olive oil. Note: not vegan.
- Adjust the amount of garlic and olives to your liking.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
Reheating: Reheat in a skillet over medium heat or in the microwave until heated through.
