Carrots Provencal

By Patricia Wells

Updated May 23, 2024

Total Time
40 minutes
Rating
4(33)
Comments
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Featured in: Food; PROVENCE PILGRIMS

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Ingredients

Yield:Eight to 10 servings
  • 2tablespoons extra-virgin olive oil
  • 2pounds carrots, peeled and sliced diagonally into ½-inch pieces
  • 1head garlic, the cloves peeled and halved
  • Salt to taste
  • ½cup chopped black olives
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

76 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 1 gram protein; 244 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large skillet, heat the oil over moderately high heat. When the oil is hot, add the carrots, stir to coat with oil and reduce the heat to moderate. Cover and braise for 20 minutes, stirring regularly.

  2. Step 2

    Add the garlic, season with salt, stir and continue cooking over low heat until the carrots are almost caramelized and the garlic is soft and tender, about 15 minutes more.

  3. Step 3

    Sprinkle with the olives, stir and taste for seasoning. Serve hot or at room temperature.

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Ratings

4 out of 5
33 user ratings
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Comments

Alice

Excellent or as an alternative substitute fresh tarragon for the olives.

CN

I’ve made this every holiday season for years, since it was first published in the NYT. It’s classic and delicious. And yes, I make it with kalamata olives and sea salt. Good at room temperature or warm, great the next day - if there are any left!

LoriB

This is from her "At Home in Provence" cookbook, in which she suggests halving the olives (I used pitted kalamatas). Much easier and looks better. She also suggests sea salt, which gives it some nice crunch. And, there's no way this serves 8-10. I did this last night with 3 lbs. of carrots for 8 and there was barely enough for one serving each, which was too bad because everyone loved it and more would have been eaten had there been enough--carrots shrink when roasted/braised. Great recipe!

Alice

Excellent or as an alternative substitute fresh tarragon for the olives.

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