8 to 10
carrots, cut into sticks about 2 1/2 inches long by 1/2" thick
red wine vinegar
extra virgin olive oil
pinch of salt
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.
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.
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.