Olive Oil Carrots Story

Olive Oil Carrots

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Olive Oil Carrots are an simple and easy vegan, gluten-free side dish that go with most any dinner.

– 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

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How to make Olive Oil Carrots?

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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.

For more fun and delicious recipes, visit Life’s Little Sweets

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