Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 Roasted Carrot with Lemon and Olives 1 bag, 16 ounces baby carrots, rinsed peeled garlic cloves, bruised with the side of a knife paper thin slices lemon, halved 1 tablespoon extra virgin olive oil salt and freshly ground black pepper 1 tablespoon small black (Nicoise) brine cured olives, pitted Heat oven to 350 degrees. Combine the carrots, garlic, olive oil and lemon in a shallow baking dish. Stir to blend. Bake, stirring occasionally, until carrots are tender and lightly browned, about 45 minutes. Add the olives. Bake 10 minutes longer. Serves 4. Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
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