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Gallery Carrots with Parsley and Olives Recipe Summary Servings: 8
Ingredients Ingredient Checklist 16 baby carrots (about 3 bunches, multicolored if available), scrubbed well and cut lengthwise into 1/4-inch-thick slices 4 ounces (1 cup) brine-cured green olives, such as Picholine, drained and pitted 1/2 cup flat-leaf parsley sprigs 2 tablespoons extra-virgin olive oil Coarse salt Lemon wedges, for serving
Cook’s Notes Carrots can be refrigerated for up to 1 day.
Gallery Carrots with Parsley and Olives
Recipe Summary Servings: 8
Gallery
Carrots with Parsley and Olives
Carrots with Parsley and Olives
Carrots with Parsley and Olives
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 16 baby carrots (about 3 bunches, multicolored if available), scrubbed well and cut lengthwise into 1/4-inch-thick slices 4 ounces (1 cup) brine-cured green olives, such as Picholine, drained and pitted 1/2 cup flat-leaf parsley sprigs 2 tablespoons extra-virgin olive oil Coarse salt Lemon wedges, for serving
Directions
Toss together carrots, olives, parsley, and oil. Season with salt, and serve with lemon wedges.
Cook’s Notes Carrots can be refrigerated for up to 1 day.
Cook’s Notes
Carrots can be refrigerated for up to 1 day.
Reviews
Add Rating & Review
Reviews
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All Reviews for Carrots with Parsley and Olives
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Carrots with Parsley and Olives
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
