Marinated Carrots Antipasto recipe
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- 1 ⅓ pounds carrots, peeled 6 tablespoons olive oil 5 tablespoons balsamic vinegar 1 pinch dried oregano 1 pinch salt 1 pinch cayenne pepper 3 cloves garlic, minced
Nutrition Info
- 171.7 caloriescarbohydrate: 12.2 gcholesterol: : -fat: 13.8 gfiber: 2.9 gprotein: 1.1 gsaturatedFat: 1.9 gservingSize: -sodium: 99.2 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Marinated Carrots Antipasto
Directions
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Bring a large pot of lightly salted water to a boil and cook carrots until softened slightly yet firm to the bite, 5 to 10 minutes. Make sure not to overcook because they continue cooking even after they have been taken off the stove. Drain and cut into 1-inch long strips.
Stir together olive oil, balsamic vinegar, oregano, salt, and cayenne pepper in a small bowl. Add garlic to marinade and mix to combine. Place carrot strips into a container with a tight-fitting lid and pour marinade on top. Cover and marinate in the refrigerator for 24 hours.