8 to 10
carrots, cut into sticks about 2 1/2 inches long by 1/2" thick
1/3 cup
red wine vinegar
1/4 cup
extra virgin olive oil
1/2 tsp
minced garlic
Generous
pinch of salt
Method :
Place an
inch of water in a large saucepan and bring to boil. Add the
carrots, cover, and cook over medium heat until tender crisp, about
6 to 8 minutes. Drain and transfer to a bowl.
Combine
the remaining ingredients in a small bowl or measuring cup and whisk
together until blended. Pour over the carrots and toss until evenly
coated. Cover tightly and refrigerate several hours or overnight,
tossing again once or twice. Bring to room temperature before
serving. Drain or serve with a slotted spoon.
Serve
marinated carrot sticks as a special appetizer, side dish, or tasty
addition to a vegetarian antipasto. They are also great to keep in the
fridge for a no-fuss, no-muss snack.
