Ingredients
- 1 pound carrots, cut into 2 ½ inch lengths and halved or quartered so they’re approximately the same size
- ¼ cup balsamic vinegar
- ½ teaspoon oregano, minced (dried is OK)
- 2 large cloves of garlic, minced
- 2 tablespoons olive oil
- Salt for serving
- Italian parsley (flat leaf), chopped, for garnish (very good, but optional)
Directions
- Cover the carrots with water and bring to a boil. Reduce heat and simmer for 5 minutes, or until just tender.
- While the carrots are cooking, make the dressing. Combine the vinegar, oregano, garlic and olive oil in a measuring cup or bowl.
- When the carrots are done, drain them and put them in a wide shallow baking pan or pie plate. Pour the dressing over them. Let them cool down, stirring occasionally.
- If you’re making them ahead of time, cover with plastic wrap and store in the refrigerator. Let them come to room temperature before serving.
- When ready to serve, move the carrots from the marinating pan to a serving dish with a slotted spoon. Season to taste with a bit of salt.
