Mediterranean-Style Sauteed Carrots
A very tasty side dish!
2 c. matchstick-cut carrots
2 tsp. olive oil
Salt
½ clove garlic, pressed or minced
2 Tbsp. chopped kalamata olives
2 Tbsp. snipped fresh mint
Vinaigrette: (whisk together and set aside)
1 tsp. olive oil
½ tsp. apple cider vinegar
¼ tsp. Dijon mustard
Salt
Saute carrots in olive oil; season with salt, 5-10 minutes, or until browned and firm-tender. Add the garlic and saute 30 seconds. Remove from heat and stir in vinaigrette, then toss in the olives and mint. Serve warm.
Recipe created or adapted by Liz Talley, Urban Graze
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