Roasted Baby Carrots In Fig Honey Syrup
This delicious dish comes to us from The Humble Table's chef Kirstie Harris.
Read more on The Humble Table.
Little unassuming bowls of these olives were sprinkled down the tables of The Humble Table's Fall Harvest Dinner last year and were a huge hit with us and everyone we were carrying on conversation with while happily munching. Associate Editor, Ann Walczak thought about them so often she asked Chef Kirstie Harris for the recipe so she could serve them as a pre-Thanksgiving meal snack. Needless to say, they were a huge hit then, too.
Ingredients
- 1 teaspoon plus 1 tablespoon extra virgin olive oil, divided
- 3 cloves garlic, sliced thin
- 8 ounces Kalamata olives
- 8 ounces Manzanilla olives
- 8 ounces Castelvetrano olives
- 4 teaspoons dried orange peel
- 1 tablespoon crushed red pepper flakes
- 4 teaspoons lemon zest
- 4 teaspoons dried oregano
Preparation
1. Add 1 teaspoon olive oil and garlic to skillet with high sides over medium heat and cook until garlic is lightly browned but not burned.
2. Reduce heat to low and add olives, orange peel, red pepper flakes, lemon zest, oregano, and remaining olive oil to skillet. Stir all together and warm for about 5 minutes. Transfer to bowl for serving.
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