Olive Oil Carrots are an simple and easy vegan, gluten free side dish that go with most any dinner.
Olive Oil Carrots
Hi Everyone, as Summer draws to a close this month, I am thinking about getting back to school schedules, weeknight dinners and general “catch-up mode.”
These Olive Oil Carrots are a go-to weeknight (or weekend) vegan side dish that our family regularly has with dinner. Carrots are like my husband’s favorite vegetable to have with dinner so I have been setting about to record all the different recipes that I make with carrots for the blog.
Ingredients for Olive Oil Carrots
- chopped carrots peeled, ends chopped
- olive oil, regular
- Kosher salt, or more to taste
- black pepper fresh ground, or amount to taste
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Helpful Kitchen Tools for Olive Oil Carrots
- large deep skillet or medium saucepan with lid
- measuring spoons and cups
- wooden spoon or large spoon for stirring
- serving spoon
Tips for Olive Oil Carrots
- it’s a good idea to use the highest quality extra virgin olive oil that you can find since this dish is so simple. Having a good quality olive oil along with fresh carrots is best.
If you make these Olive Oil Carrots, let me know in the comments below.
Our Other Recipes
If you like these Olive Oil Carrots, check out all of our carrot recipes, here.
- 2 cups chopped carrots (1/2 inch thick, bite-size slices), peeled, ends chopped
- 2 tablespoons olive oil, extra virgin
- 1/2 teaspoon Kosher salt, or more to taste
- 1/4 teaspoon black pepper, fresh ground, or amount to taste
- In a large, deep skillet or medium sauce pan bring salted water to a boil with the sliced carrots. Boil 8-10 minutes or until desired tenderness is reached. Drain. Drizzle with extra virgin olive oil, more Kosher salt to taste and fresh ground black pepper. Serve and enjoy!
- it's a good idea to use the highest quality extra virgin olive oil that you can find since this dish is so simple. Having a good quality olive oil along with fresh carrots is best.
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