Ingredients

1 T XVOO

1lb. carrots, peeled and sliced 1/4" thick

8 garlic cloves peeled and quartered

Salt & pepper

1t sugar (optional)

1/4 cup brine cured pitted olives like Kalamatas, sliced in quarters

Preparation

  1. In a large skillet heat the oil over moderate heat till hot. Add carrots and stir to coat with the oil. Reduce heat to moderate, cover and cook stirring frequently until carrots are almost tender, 20 minutes. If needed a tablespoon of water can be added.

  2. Add garlic, salt and pepper. Sprinkle sugar over carrots to help them caramelize. Reduce heat to low and cook uncovered stirring until carrots are almost caramelized and the garlic is soft, about 15 minutes longer.

  3. Add the sliced olives and serve hot or at room temperature.