Sauteed Carrots with Warm Olive and Mint Dressing
1 Tbsp. olive oil
1 tsp. red wine vinegar
1/2 tsp. Dijon mustard
1 lb. carrots, cut into sticks
1 tsp. minced garlic
2 tsp. pitted kalamata olives, finely chopped
2 Tbsp. mint, chopped
2 Tbsp. toasted almonds, chopped
In a small bowl, combine 2 tsp. olive oil, vinegar, mustard, and a pinch of salt. Whisk until emulsified.
In a large non-stick skillet, heat remaining olive oil over medium heat. Add carrots and a bit of salt and toss well. Turn the heat to medium high and cook, tossing occasionally, until the carrots have softened and are nicely browned on at least one side, about 10 minutes. Add garlic, and cook until fragrant, about 30 seconds. Remove the pan from the heat and add the vinegar mixture. Add the olives and half the mint, and stir gently to combine. Add the rest of the mint, and serve, sprinkled with almonds.
Notes: We haven't tried this yet.