Carrots With Parsley And Olives Recipe

Ingredients

16 baby carrots (about 3 bunches, multicolored if available), scrubbed well and cut lengthwise into 1/4-inch-thick slices

4 ounces (1 cup) brine-cured green olives, such as Picholine, drained and pitted

1/2 cup flat-leaf parsley sprigs

2 tablespoons extra-virgin olive oil

Coarse salt

Lemon wedges, for serving

Toss together carrots, olives, parsley, and oil. Season with salt, and serve with lemon wedges.