Italian Carrots

I chose this carrot recipe for Easter dinner tomorrow because it can be made ahead. It’s meant to be eaten at room temperature.

The Internet was the source for this recipe quite awhile ago, but I’m not sure of the site. A quick search today brought up astray.com, so it might have been there.

Italian Carrots

(Adapted from a recipe found online, possibly at adapt.com)

(printable recipe)

Serves 4–doubles or triples easily

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1 pound carrots, cut into 2½ 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)

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1. Cover the carrots with water and bring to a boil. Reduce heat and simmer for 5 minutes, or until just tender.

(Oregano shown below)

2. While the carrots are cooking, make the dressing. Combine the vinegar, oregano, garlic and olive oil in a measuring cup or bowl.

3. 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.

4. 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.

5. 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 and garnish with a bit of Italian parsley.