Marinated baby carrots

Name: Marinated baby carrots
Yield: Serves 4
Cuisine: British recipes
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

Published: 30 Apr 05
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
Takes 15 minutes to make, plus marinating

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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

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

Recipe from May 2005 Issue

Nutrition

Nutrition: per serving

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

Marinated baby carrots

Ingredients

Method

Nutrition

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