Italian Carrots recipe

  • 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)

  • 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.