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Italian Roasted Carrots With Lemon and Olives

Use this as a side for a Mediterranean dinner. The combination of lemon and olives adds so much flavor.

1 hour cooking | 5 min prep

SERVES 4

1 (16 ounce) bag baby carrots, rinsed
4 garlic cloves, minced
5 slices lemons, halved (paper thin slices)
1 tablespoon extra virgin olive oil
salt and pepper
4 tablespoons kalamata olives, chopped

Heat oven to 350°F

Combine the carrots, garlic, olive oil, and lemon in a shallow baking dish. Stir to blend.
Bake, stirring occasionally, until carrots are tender and lightly browned, about 45 minutes. Add the olives. Bake 10 minutes longer. Make sure carrots are cooked through, and remove from oven. Voila!
 
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