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  • Writer's pictureMarcie

Marinated Carrots


20–25 carrots, peeled, sliced, and chopped into bite sized chunks


½ cup olive oil

10 garlic cloves, minced

1 tablespoon dried basil

1 teaspoon dried oregano

½–1 teaspoon dried mustard (optional)

¼–½ teaspoon ginger (optional)

2 lemons, juiced

1 tablespoon raw agave (optional)

¼ teaspoon salt


In a medium saucepan, boil the carrots until tender. Do not overcook. Place the cooked carrots in a strainer and run cold water over them. For a mild garlic flavor, sauté the garlic in oil in a skillet for a couple of minutes. If you are a garlic lover (like me) and prefer a stronger garlic flavor, add the raw garlic directly to the olive oil. In a jar with a secure lid, add all the dressing ingredients and shake well. In a mixing bowl, add the rinsed carrots and dressing. Stir until evenly coated. Set the carrots aside, at room temperature, for about 2 hours. Stir the carrots every 30 minutes, to complete the marinating process. Cover and refrigerate.

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