Marinated Carrots

Marinated Carrots

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From the EatingWell Kitchen

Balsamic vinegar-marinated carrots are an easy side dish for your favorite pasta dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 6 carrots, (12 ounces), cut into ¼-inch-by-2-inch matchsticks
  • 4 cloves garlic, peeled and crushed
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons chopped fresh thyme, or ½ teaspoon dried
  • Pinch sugar
  • Salt & freshly ground pepper, to taste


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  1. Place carrots and garlic in a small saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for 30 seconds. (Alternatively, place carrots, garlic and ¼ cup water in a 1-quart casserole; cover with lid or vented plastic wrap and microwave on High until crisp-tender, 5 to 7 minutes, stirring midway.)
  2. Immediately drain the carrots and garlic; transfer to a medium bowl. Add vinegar, oil, thyme and sugar and toss well. Let cool for 10 minutes, stirring occasionally. Discard the garlic and season with salt and pepper.

Nutrition information

  • Per serving: 68 calories; 3 g fat(0 g sat); 3 g fiber; 11 g carbohydrates; 1 g protein; 18 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 15,306 IU vitamin A; 7 mg vitamin C; 38 mg calcium; 0 mg iron; 209 mg sodium; 328 mg potassium
  • Nutrition Bonus: Vitamin A (306% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, ½ fat

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