Marinated Carrots With Fresh Mint

Looking for a substitution for the otherwise bland and boring baby carrots you absentmindedly add to your lunch everyday? Now you have it! These carrots are incredibly easy to prepare and will stay in the refrigerator for several days, just getting better and better. If steamed to tender crisp, they remain high in Vitamin A, Vitamin C, potassium, and dietary fiber. Worried about its natural sugar content and/or glycemic index? Take and eat a protein-based sandwich with your lunch. That will slow the absorption of the sugar.

I have always eaten fresh or dried dill with carrots or sometimes only added salt which, by the way, is delicious. Yet, the addition of the fresh mint just before serving brings a new flavor of freshness and a slight touch of sweetness. Its best to wait and add it just before serving to benefit from its full impact.

Marinated Carrots with Fresh Mint
Recipe, Martha Rose Shulman
Servings: 4-8 servings

Ingredients:

1 pound carrots, peeled, sliced round, sliced diagonally, or quartered lengthwise

Salt, preferably coarse sea salt, to taste

2 tablespoons sherry vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon slivered fresh mint leaves 

Directions:

Steam the carrots for five to six minutes* until just tender. Refresh with cold water, and toss with the salt, vinegar and olive oil. Marinate for 15 minutes, then toss with the mint. Serve at room temperature, or refrigerate and serve cold. 

*Notes: I only steamed my carrots for about two minutes because I sliced them so thin and I prefer to maintain the crispness and nutrients.