Tapas-Carrots and Olives |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 25 minutes | 15 minutes | 150 | N/A | 15g | 7g | 2.5g | 0mg | |
| INGREDIENTS: | ||
| 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 |
| 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. |