Your Cart Is Currently Empty
Your Cart (0)

Portuguese Marinated Carrots

15 minutes prep
10 minutes active cooking
25 minutes total

Makes 2 - 4 servings

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


For the shopping list


carrots, cut about 1/2 inch thick

2 cloves of

garlic, chopped

1 bunch of

cilantro, chopped

1 teaspoon of


To taste

black peppercorns, freshly ground

From our shop

$10 - Philomath - Oregon

$7 - Trapani - Sicily

Italian Fine Sea Salt

$10 - Kahramanmaras - Turkey

Silk Chili

$15 - Napa - California

Sparkling Wine Vinegar

$32 - Sicily - Italy

Antheo D.O.P.


From the kitchen


Chef Knife


Cutting Board


Stock Pot


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).

Step 3

Pour over the carrots and let marinate for at least an hour. Serve at room temperature.

Shop this recipe


Oregon Blackberry Honey

Oso Honey FarmPhilomath - Oregon
Italian Fine Sea Salt
Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily
Silk Chili
Salt, Herbs, & Spices

Silk Chili

Burlap & BarrelKahramanmaras - Turkey
Antheo D.O.P.
Olive Oil

Antheo D.O.P.

COPA Società Cooperativa AgricolaSicily - Italy
Sparkling Wine Vinegar

Sparkling Wine Vinegar

Katz FarmNapa - California

More recipes

Portuguese-style Collard Greens with Louisiana Dried Shrimp

These quickly cooked collards get a flavor boost from what we call the bacon of the sea, Louisiana dried shrimp.

Our Not Romesco, Romesco

This Spanish-style, romesco-inspired condiment is just roasted pepper and almond sauce. No matter what you call it, it’s delicious,.