Orange and Olive Oil Carrots

Name: Orange and Olive Oil Carrots
Yield: Makes about 4 cups (about 600 g)
Ingredients: 1 teaspoon salt, plus more to taste; ½ cup (120 ml) olive oil; 1½ pounds (680 g) medium carrots, preferably organic, sliced into ⅛-inch (0.3-cm) rounds (use a mandoline or a food processor fitted with a slicing disc); Maraş pepper, red pepper flakes, or freshly ground black pepper, to taste; 1 cup (240 ml) fresh orange juice

Preparation info

Makes about
4 cups

Difficulty
Easy

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

You can halve the recipe. I like to keep a bowl in my refrigerator ready to add to salads, grain pilafs, and soups, or just to eat with grilled cheese or fish. My dogs love them, too, so I use them as treats!

Ingredients

½ cup (120 ml) olive oil
1½ pounds (680

Side dish
Starter
Vegan
Mediterranean
Gluten-free

Method

Heat the olive oil in a large, deep, heavy-bottomed sauté pan and add the carrots. Sprinkle with the salt and sauté, tossing often, for 2 to 3 minutes, until the carrot slices are coated with olive oil.

Add the orange juice and cook, uncovered, tossing often, for about 10 minutes, until the carrots are tender and the orange juice has evaporated. Add Maraş pepper, taste, and correct the