I’m obsessed with these carrots. I’m eating them with everything. And I do mean, everything; brats, burgers, Merguez Meatballs, BBQ pork…everything. Marinated Carrots are a Spanish tapa – so it’s a little weird to eat a heaping helping of them with dinner, but I’m going with it. We had a lovely little fall weekend, but it’ll be back to summer tomorrow (sad face) so I’m making these in advance so we have a no-cooking-needed vegetable to go with grilled meats this week.
This recipe is slightly adapted from the book The New Spanish Table – this book is LOADED with Spanish goodies, but has kind of a foodie slant. So if you like Spanish food and putsing around in the kitchen, check it out. Or go to Spain, and they’ll cook it for you.
Marinated Carrots (Zanahorias Aliñadas)
- 1 lb carrots
- 1 1/2 tsp cumin seed
- 4 garlic cloves
- 2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 Tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 c plus 1 tsp olive oil
- 1/2 c lemon juice
- 1 1/2 Tbsp red wine vinegar
- Boil water in a medium saucepan.
- Peel the carrots, and chop them into coins. Try to keep their sizes as consistent as possible, so they cook evenly.
- Drop the carrots in the boiling water for around 8 minutes, depending on how big your pieces are. They should be tender, but still have some bite to them.
- Mince the garlic into a mortar and pestle; add the cumin, oregano, pepper flakes, parsley, salt, and the teaspoon of olive oil. Mash it up. If you don’t have a mortar and pestle, just mash it up with a fork on your cutting board and transfer to a medium sized bowl.
- Whisk in the lemon juice.
- Pour the spice mixture over the still warm carrots (or add to the medium sized mixing bowl if you have your spice mixture in there first).
- Add the vinegar and the olive oil; toss to combine.
- Cover the bowl and let them sit for 6 hours if possible.
I honestly haven’t had a batch last a whole week. I’m willing to bet they’d be fine that long, in all that acid. Try to let them sit out of the fridge for a bit before serving, since the olive oil kind of congeals when cold. It still works to eat cold, but looks less appetizing.