Sarah - I have to admit that I haven't seen to many carrot recipes posted here, and thought, as a carrot eater, you might enjoy this dish too. It's simple, outstanding, and not of the "sweet" variety!!

Carrots Provencal
(From Patricia Wells at Home in Provence)

2 TBL extra virgin olive oil
2 pounds carrots, peeled and sliced diagionally
1 head plump, fresh garlic, cloves peeled and halved
Sea salt to taste (or use kosher or other salt)
About 30 good quality black olives, pitted and halved

Heat olil over moderately hight heat in a large skillet. Add the carrots, stir to coat with oil, and lower the heat to moderate. Cover and braise for 20 minutes stirring regularly.

Add garlic, season with salt, and stir. Reduce heat to low and continue cooking until the carrots are almost caramelized and the garlic is soft and tender, about 15 minutes more.

Sprinkle with the olives, stir, and taste for seasoning. Sever hot or at room temperature.

Servces 8 to 10