Marinated Carrots Antipasto recipe

All Recipes Appetizers and Snacks Antipasto Recipes

Ingredients

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 calories
carbohydrate: 12.2 g
cholesterol: : -
fat: 13.8 g
fiber: 2.9 g
protein: 1.1 g
saturatedFat: 1.9 g
servingSize: -
sodium: 99.2 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

These Italian carrot antipasti are delicious but you need to plan ahead, as they have to marinate 1 day in the fridge. Otherwise they are quick and easy and very garlicky!

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