Sounds fancy, right? These were super easy, and honestly, to die for. Inspired by Susan Middleton's recipe in Fast ,Fresh & Green, and the desire to cook up one of the 10# of carrots we have in our fridge.
What you'll need:
1# carrots, quartered
1 clove garlic, minced
1 tbsp. coconut oil
1 tsp red wine vinegar
.5 tsp Dijon mustard
10 kalamata olives
2 tbsp. fresh mint (Great time of year to invest in a mint plant. It grows like wildfire, so unless you want a mint patch, keep it contained to a pot.)
2 Tbsp. (ish) whole unsalted almonds
Combine the ingredients from section 1 into a large frying pan. Layer evenly and cook on medium-high heat, flipping once or twice. Your goal is to score the carrots on both sides, creating a little browning on each side.
While carrots brown, combine ingredients in section 2. Wisk. Then, combine ingredients from section 2 in a food processor. Pulse.
When carrots are browned (after about 10 minutes), remove from heat. Pour whisked dressing directly into the pan. It will sputter. Stir to coat.
Finally, coat carrots in olive goodness.
Serves 3 as a perfect side dish to accompany any main course. The leftovers were equally as delicious right out the fridge for lunch the next day.