Braised carrots with capers
This delicious side dish adds flavor to any main meal and is packed with gum-boosting vitamins A and C.
- 2 tablespoons olive oil
- 12 large carrots
- 12 cloves garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup drained capers
- Peel carrots and cut into small logs a few inches long, then split into quarters lengthwise. Cut garlic into thin slices. Heat oil in a skillet, and cook the carrots and garlic on low heat, adding salt and pepper for taste. Cook until carrots are tender. Add capers, toss and serve.