This dish is inspired by an antipasto on the menu of a favorite Philly restaurant; Pesto. Fresh carrot coins are boiled and left to marinate in a balsamic vinaigrette, laden with oregano & fresh garlic. These carrots are delicious served with Italian bread for swabbing up the marinade.
Oregano Carrots
(printable recipe)
1 lb carrots, peeled & cut into 1/4 slices
4 tbs balsamic vinegar
2 cloves garlic, minced
4 tbs olive oil
salt
pepper
dried oregano
Boil carrots in a large pot of water until tender about 7-9 mins. Strain carrots and while still warm mix with the remaining ingredients. Adjust as needed according to your taste. Refrigerate at least 2 hours. Taste again and add more oregano or vinegar as needed.
What a wonderful combo.
ReplyDeleteSounds delicious! I love carrots. Even better with balsamic and herbs!
ReplyDeleteWe love carrots - sounds great
ReplyDeleteWonderful side dish! Cannot wait to try it!
ReplyDeleteThis looks fantastic. I love carrots and am always trying to find new things to do with them. Can't wait to try this!
ReplyDeleteI used to hate cooked carrots but once I realized that with flavoring and cooking them al dente how good they were I'm all over them now! Yum!
ReplyDeleteLove oregano and carrots, great combo!
ReplyDeleteThis sounds great! I always love the tang of vinegar on veggies, and I don't have many carrot recipes, so thank you!
ReplyDeleteOh this sounds fantastic!
ReplyDeleteWhat a great way to serve up carrots!
ReplyDeleteI could make a meal out of those. I adore carrots and herbs.
ReplyDeleteI love anything that requires Italian bread to sop up the sauce.
ReplyDeletei could see this soaking up crusty bread alongside red wine. yum yum yum
ReplyDeleteSuper simple and delicious!
ReplyDeleteI'm a sucker for easy and tasty recipes like this. We eat carrots every day so this is a perfect recipe for us to try :)
ReplyDeleteWow. That sounds so easy. I love restaurant inspired dishes like this, and I especially love cold cooked carrots -- so I can't wait to try this!
ReplyDeleteLove carrots in any shape or flavour, so this is right up my street!
ReplyDeleteI would love to make this. This is potentially so much flavour for so little effort. I am glad I got around to this. :)
ReplyDeleteSo easy peasy! I could eat the whole bowl...and then probably end up with a slight orange glow :D
ReplyDeleteWhen I was a child, I absolutely loved canned carrots. They were so sweet and soft and the coin shape made them even more fun to eat. Today, I no longer eat carrots from a can, nor feed them to my children, but these look like a wonderful (more grown-up) version of carrot coins that I'd be happy to try.
ReplyDeleteOh, I love the sound of eating this with Italian bread - sounds delicious!
ReplyDeletelooks delicious! healthy!
ReplyDeleteMy god-daughter loves carrots! I've got to make these for her!
ReplyDeleteI love carrots and these look great! Thanks for sharing!
ReplyDeleteOh wow these sounds so delicious. I have just baked a lovely fresh baguette and I could really do with some of these carrots to eat it with!
ReplyDeleteI've been having a thing for cooked carrots lately. Adding oregano and balsamic vinegar is a new twist that I'll have to try. Thanks for the recipe.
ReplyDeleteMmm, balsamic and carrots sounds great!
ReplyDeleteSo easy and so totally delicious !
ReplyDeleteI'm pinning this for later, perfect side dish!
ReplyDeleteWhat a different take on carrots, so interesting!
ReplyDeleteWow this sounds great! Such a twist , sounds delicious!
ReplyDeleteWhat a great flavor combination!
ReplyDeleteKindly name the ingredients in Hindi as well within brackets . Thanks . shivcharan
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