Denise says:
This is a quick and easy recipe for Pesach, Shabbat or Yom Tov. It is great as a side dish or serve as a starter with your favourite cheese. All the ingredients are readily available and can be made up in advance for the seder or other meal during Pesach. Embellish it with goats cheese, sliced Parmesan, tomatoes or cucumbers for a more substantial meal.
Serve warm.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4 people
Ingredients:
2 tablespoons extra virgin olive oil450g young carrots cut into 5 cm x 1 cm / 2x1/4-inch sticks
1 clove garlic, finely chopped
1 tablespoon chopped fresh flat-leaf parsley
12 Spanish green olives, pitted and sliced
2 tablespoons slivered almonds
Garnish
Sprigs of fresh parsley
Method
1)Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.2)Place the slivered almonds on to an oven tray. Roast for about 5 minutes or until golden.
3)Heat the olive oil in large frying pan.
4)Add the carrot sticks and cook, covered, over low heat for about 10 minutes, shaking the pan occasionally, until almost tender.
5)Add the garlic, parsley and green olives and stir to combine.
6)Season with salt and freshly ground black pepper, then toss the carrots over low heat for 1 minute.
7)Stir in the slivered almonds and serve warm
To serve the stylish way: Garnish with sprigs of parsley