Portuguese Marinated Carrots

15 minutes prep 10 minutes active cooking 25 minutes total

Makes 2 - 4 servings

Jump to the recipe

These are often served with drinks as a petisco, the Portuguese version of a tapa, but they make a nice salad, too.

It’s quick and easy to make: just cut up and boil the carrots, then toss them in a simple marinade.

Serve these with good olives, open a cold bottle of vinho verde, and pretend you're in the Algarve.

What You'll Need

Ingredients

3-4 carrots, cut about 1/2 inch thick
2 cloves of garlic, chopped
1 bunch of cilantro, chopped
1 teaspoon of cumin
1 tablespoon of Oregon Blackberry Honey
1/2 teaspoon of Italian fine sea salt
Use pinch of Burlap & Barrel Silk Chili
2 tablespoons of Katz Sparkling Wine Vinegar
4 tablespoons of Antheo D.O.P. extra virgin olive oil
To taste black peppercorns, freshly ground

Equipment

1 Chef's Knife
1 Cutting Board
1 Stock Pot
1 Small Mixing Bowl
Measuring Spoons

"Improve your carrot game with this old school Portuguese bar snack"

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Cook 3-4 carrots in well-salted boiling water for 10-15 minutes, tasting frequently while they cook. You want them just barely tender, not soft. Drain and cool slightly.

Step 2

Dissolve 1 tablespoon of honey and 1/2 teaspoon of salt in 2 tablespoons of vinegar, then mix in 4 tablespoons of oil. Add 1 teaspoon of cumin seeds, garlic, black pepper, and cilantro (and red pepper, if using).