Sautéed Carrots with Warm Olive and Mint Dressing
Serve up this tasty vegetable dish from Susie Middleton's Fast, Fresh & Green: More Than 90 Delicious Recipes for Veggie Lovers. It's perfect for brunch or dinner.
Serves 3 Prep Time: 10 minutes Cook Time: 12 minutes
2 Tbsp extra-virgin olive oil
1 tsp red wine vinegar
1/2 tsp Dijon mustard
1 lb carrots, peeled and cut into ¼-inch sticks (2 to 3 inches long)
1 tsp minced garlic
2 Tbsp finely chopped Kalamata olives
2 Tbsp chopped fresh mint
- In a small bowl, whisk together 2 tsp olive oil, vinegar, mustard and a pinch of salt.
- In a large nonstick skillet, heat the remaining 1 Tbsp plus 1 tsp olive oil over medium heat. Add carrots and 1/2 tsp salt and toss. Turn up heat to medium-high and cook, stirring and tossing occasionally with tongs, until carrots are browned, about 10 minutes. Add garlic, stir and cook until fragrant, about 30 seconds. Remove pan from heat and add vinegar mixture, stirring immediately. Add olives and stir gently. Add half the mint, stir again, transfer to a serving bowl and garnish with remaining mint.
Nutrition Per Serving: 157 calories; 2 g protein; 14g carbohydrates; 6 g sugar; 11 g fat; 2 g saturated fat; 0 mg cholesterol; 4 g fiber; 556 mg sodium
Try these 3 recipe variations:
- Serve over whole-grain couscous. Top with 2 Tbsp coarsely chopped toasted almonds.
- Fold into an omelet,
- or, cook in a frittata.
Buyer's Guide: Shop for the Tastiest Veggies!
- Buy local, seasonal foods. The freshest veggies are grown closest to home.
- Slice and wash it yourself. Those prewashed, pre-sliced vegetables that come in packages are more expensive and not as fresh as whole ones.
- Be a frequent vegetable buyer. To find new favorite flavors, try all the markets in your area—from bigbox stores to farmers' markets.
Recipe reproduced from Fast, Fresh & Green: More Than 90 Delicious Recipes for Veggie Lovers by Susie Middleton (Chronicle Books, 2010).
From our sister publication, REMEDY (Winter 2010)