Pan-fried carrots with olives and parsley are a simple and quick side dish, perfect to accompany any main course. Carrots cut into slices gently cook with the onion, becoming tender and slightly caramelized, while green and Taggiasca olives add a savory, lively note that makes the dish even more flavorful.
It’s a practical recipe, ready in no time with ingredients you often already have at home. It pairs easily with meat, fish or vegetarian mains, completing the menu with color and lightness. Try making it yourself and see how delightful such a simple side can be!
Here are more ideas with carrots:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 67.60 (Kcal)
- Carbohydrates 11.13 (g) of which sugars 5.29 (g)
- Proteins 1.15 (g)
- Fat 2.62 (g) of which saturated 0.37 (g)of which unsaturated 1.19 (g)
- Fibers 3.36 (g)
- Sodium 280.75 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups carrots
- 1 onion
- 3 tablespoons green olives
- 3 tablespoons Taggiasca olives (or black)
- parsley
- extra virgin olive oil
- salt
Tools
- Pan
- Vegetable peeler
Preparation
Wash the carrots and peel them using a vegetable peeler.
Cut them into regular, fairly thin slices. I used a regular knife but you can use a food processor to speed things up.
Trim the onion and slice it. Drain the olives and slice them, removing the pit if present.
Heat a pan with a drizzle of extra virgin olive oil, add the onion and the carrots and sauté for a few seconds (1).
Season with salt and deglaze the bottom with about 1/4 cup of hot water (or vegetable broth). Cook over medium heat until the carrots are tender.
Then add the olives and a handful of chopped parsley (2).
Continue cooking for a few minutes so the carrots absorb the flavors.
The pan-fried carrots with olives and parsley are ready; you can serve them hot or at room temperature.
Tips and notes
You can use either classic orange carrots or those of different colors.
Adjust the cooking time according to the thickness of the carrots and your personal preference.
For convenience, I recommend using pitted olives, packed in oil or in brine. Green olives, Taggiasca, or other varieties such as Kalamata or Gaeta olives work well.
FAQ (Questions and Answers)
Can I prepare the dish in advance?
Of course, you can prepare it the day before and store it in the refrigerator. However, I recommend adding the parsley only at the last minute so it stays bright green.
