Spanish Marinated Carrots |
Author: Nicole
- 12 to 15 small carrots (preferably multi-colored)
- 2 cloves of garlic, minced
- 2 tablespoons fresh oregano, finely chopped
- 2 teaspoons cumin
- 2 teaspoons smoked sweet Spanish paprika
- ¼ cup sherry vinegar
- ¼ cup extra virgin olive oil
- Sea salt and freshly ground pepper
- Fill a large pot with water and bring to a boil.
- Peel carrots and cut into rounds – about 1-inch long.
- Add carrots to gently boiling water (you may need to adjust the heat) and cook until crisp-tender, about 10 minutes. Be careful not to overcook as you don’t want them to get mushy.
- Drain carrots in a colander and rinse under cold water.
- Mix garlic, oregano, cumin, paprika, vinegar, salt and pepper in a small bowl. Whisk in olive oil.
- Place carrots in a large bowl and pour dressing over until lightly covered. Reserve extra dressing. Don’t worry if you put too much dressing on.
- Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld. Add more dressing before serving if needed.
- Served chilled or at room temperature.
Recipe by Riegl Palate at https://www.rieglpalate.com/spanish-marinated-carrots/
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