Olive Oil Carrots

Olive Oil Carrots

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

Course side, Side Dish
Cuisine American
Keyword gluten-free, olive oil carrots, vegan
Servings 4 people
Author Sara Maniez


  • 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


  1. 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! 

    Olive Oil Carrots

Recipe Notes