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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sweet-Sour Carrots Recipe

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This recipe for Sweet-Sour Carrots is from The Hansen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T kosher salt
6 medium carrots
1 garlic clove
3-4 T olive oil
2 T cider vinegar
1 T chopped fresh parsley
1/2 tsp chopped fresh oregano
1 tsp sweet paprika
Fresh ground black pepper
Directions:
Directions:
Have a bowl of ice water ready. Bring medium pot of water to boil and add the salt. Drop in the carrots and blanch them until just crisp.-tender, 1-2 minutes. Using slotted spoon, slip them into the ice water to cool, then drain them in a colander.

Whisk the garloc, oil, vinegar, parsley, oregano, and paprika in a medium bowl. Add the carrots and toss. Cover with plastic and let sit overnight in the fridge. The carrots will last up to a week refrigerated.

To serve, remove the carrots from the fridge and let them come to slightly cooler than room temperature. Season with salt and pepper to taste and toss well.
Personal Notes:
Personal Notes:
This is a great dish to make ahead of time for a party. It can be served as a pre-dinner nibble, or as a side to grilled dishes.

When I made in for a BBQ, it was the first time my grandson would eat carrots, and he even wanted seconds.

 

 

 

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