Marinated Carrots Antipasto The Best Recipes

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Marinated Carrots Antipasto

"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!"

Ingredients :

• 1 1/3 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

Instructions :

Prep : 10M	Cook : 6M	Ready in : P1D

• 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.

Notes :

• You can use 1 teaspoon of freshly chopped oregano instead of dried.

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