Marinated baby carrots

  •
  • Effort icon Easy
  • May 2005
Marinated baby carrots
  • Effort icon Easy
  • May 2005
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, plus marinating

Serve the baby carrots with roasted baby beetroot for a duo of very British antipasti.

Nutrition: per serving

Calories
378kcals
Fat
37.2g (5.4g saturated)
Protein
1.3g
Carbohydrates
9.6g (8.5g sugars)
Salt
0.8g
Calories
378kcals
Fat
37.2g (5.4g saturated)
Protein
1.3g
Carbohydrates
9.6g (8.5g sugars)
Salt
0.8g

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Ingredients

  • 600g bunch young carrots
  • 200ml extra-virgin olive oil
  • 2 tbsp sherry or cider vinegar
  • 1 tsp fresh thyme, leaves picked
  • 4 garlic cloves, finely sliced
  • ½ tsp sea salt

Method

  1. Put the carrots in salted water and bring to the boil. Cook until just tender, then drain.
  2. Toss, while warm, with the other ingredients. Leave for a few hours or overnight

delicious. tips

  1. This will keep in the fridge for up to 2 days

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