Munchy Tangy Carrots

Rating:

(1 vote) 5 1

This is a simple recipe that can be a side dish or Hors d'oeurves. Great for folks that are not particularly fond of vegetables. If used as Hors d'oeuvres, furnish picks to put on plates.

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Ingredients

  • 1 1-lb. pkg peeled mini raw carrots
  • Marinade:
  • 1/4 C. olive oil
  • 1/2 C. white balsamic vinegar
  • 1/2 tsp. garlic juice
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1/2 tsp. Tony Chachere's seasoning
  • 1/4 tsp. Tabasco sauce(optional)

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Directions

Simmer carrots until barely fork tender. Cool in fridge. Mix all ingredients for marinade and whisk. When carrots are cool, fold into marinade mixture and put in a container that can be turned upside down and rotated several times for 24 hours in the refrigerator. 

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