Carrots are gently sweetened and cooked with olive oil and garlic, then served chilled. This easy olive oil dish comes together quickly with a few ingredients and adds a light, colorful option to a meze spread.
Cook the sliced carrots with the olive oil, water, sugar, and salt over low heat until just tender but still firm.
Add the crushed garlic during the last few minutes of cooking and cook for a few more minutes.
Remove from the heat and let the dish cool to room temperature. Sprinkle with dill and serve.
Important: Do not overcook the carrots; they should remain firm enough to pierce with a fork. Overcooked carrots may become mushy. Allergen: contains no common allergens.
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