Ingredients

• 3 pounds carrots - peeled, cut into 2 inch pieces and halved lengthwise if thick
• 1/4 cup olive oil
• 1 lemon, very thinly sliced, plus 2 tablespoons fresh lemon juice
• 1/2 cup pitted kalamata olives, halved
• 1/2 teaspoon red pepper
• 2 tablespoons chopped fresh flat leaf parsley
• Kosher salt and black pepper

Directions

1. Steam the carrots in a steamer baket in a large saucepan until tender, 6 to 8 minutes

2. meanwhile, in a large skillet warm the oil, lemon, olives and crushed red pepper over medium high heat until the lemon is osftened, 3 to 4 minutes. add the carrots, lemon juice, parsley, 1 tablespoon salt, and 1/4 teaspoon black pepper and toss gently to combine.

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