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!

kiki

Gallery

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
1 day
total:
1 day
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

172 calories; protein 1.1g; carbohydrates 12.2g; fat 13.8g; sodium 99.2mg. Full Nutrition
Advertisement

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Advertisement