Marinated baby carrots
- Published: 30 Apr 05
- Updated: 18 Mar 24
Serve the baby carrots with roasted baby beetroot for a duo of very British antipasti.
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Serves 4
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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
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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
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- 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
delicious. tips
This will keep in the fridge for up to 2 days
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