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Spring Challenge Day 15- Lucy’s Italian Carrots


Lucy is 16 and fondly remembers the amazing vegetables from our 2005 trip to Italy. Italians keep it simple! This is one of the ways we had carrots in the north.

6 Lg carrots slice into rounds

pinch of sea salt

1 Tbsp extra virgin olive oil

6 Pickled pepperoncini, sliced thin

1/2 Lemon, juiced

ground black pepper


In a medium size pot boil carrots until firm but can be pierced with a fork. Drain and toss with sea salt, olive oil, lemon juice, pepperoncini and pepper. Serve.



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