Crunchy Lemon-Garlic Carrots

A simple yet tasty carrot dish, this one takes just a few minutes to make. If you remember to make it ahead of time, the lemony-garlic flavor of the marinade infuses the carrots. Either way, it's a beautiful little addition to a summertime lunch or dinner table.

2 carrots, peeled and slivered into thin pieces with a cheese grater

2 t. olive oil

1 clove garlic, mashed

juice from half a lemon (maybe 1-2 T?)

salt and pepper, to taste

a pinch or two of sugar

In small bowl, mix together olive oil, garlic, lemon juice, salt and pepper, and sugar. Add carrot slices and store in fridge until ready to eat (four hours ahead, or overnight, would be perfect). Serve to your adoring family.

If members of your adoring family are big vegetable eaters, you may want to multiply accordingly. If adoring family is vegetable-phobic, experiment with this small batch first and see how it goes over.

This recipe comes from the charming book, Joie de Vivre: Simple French Style for Everyday Living by Robert Arbor and Katherine whiteside. Its official name is Carrot Rapee. That sounded suspiciously like a dish that might take hours in the kitchen. So Crunchy Lemon-Garlic Carrots it is.