Balsamic Marinated Carrots

Serves 4-6

Ingredients

1 lb. carrots, peeled and cut into 1” slices

2 tbsp. balsamic vinegar

1 tbsp. extra-virgin olive oil

1 tsp. honey

1 tsp. dijon mustard

Salt and freshly ground black pepper to taste

  1. Place carrots in a large pot, and cover with water by about 1” and bring to a boil. Reduce to a simmer, and cook until just tender, about 10 minutes.

  2. While carrots cook, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, and salt and pepper to taste in a large bowl. 

  3. Drain carrots, and add to bowl with vinegar mixture. Let sit for at least 1 hour, or until ready to serve. 

Tips

  • The larger the carrots, the easier this dish will be do make, because peeling everything will be a bit faster

  • This dish can be made 2-3 days ahead

Ben Mastracco