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Source: Sunday Dinner

Sauteed Carrots with Black Olives
Few recipes are easier to make than this one--it takes only minutes to cook. The pleasant saltiness of the olives blends nicely with the natural sweetness of the carrots, making this a piquant accompaniment to meat dishes.
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Serves: 6
Prep Time: 8 minutes
Cook Time: 5-7 minutes
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1 tablespoon olive oil
1 pound carrots, sliced into 1-inch-thick rounds
2 tablespoons Swanson® Chicken Broth
2 tablespoons pitted black olives, chopped and salty, such as nicoise, kalamata, or Gaeta

1. In a large saute pan, heat the oil over medium-high heat. Add the carrots and cook for 5 to 7 minutes, tossing to coat with the oil, until the carrots are just tender.
2. Stir in the chicken stock, cover, and cook for about 5 minutes or until the carrots are tender. Stir in the olives and serve immediately.

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