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Marinated Carrots Antipasto

Rated as 5 out of 5 Stars
2 made it  |  0 reviews   |  1 photos

"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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1 d 15 m servings 172
Original recipe yields 6 servings


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  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.


  • Cook's Note:
  • You can use 1 teaspoon of freshly chopped oregano instead of dried.

Nutrition Facts

Per Serving: 172 calories; 13.8 12.2 1.1 0 99 Full nutrition

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