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Marinated Dill Carrots
Ingredients
-
1
pound baby carrots such as Romeo carrots
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4
ounces button mushrooms
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1/4
cup olive oil
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1/4
cup white balsamic vinegar
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2
teaspoons snipped fresh dill
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1/4
teaspoon salt
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1/4
teaspoon freshly ground black pepper
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1/2
cup roasted red peppers, drained and cut in strips
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Fresh dill
Directions
1. Trim tops from carrots, if desired. In a large saucepan, cook the carrots 4 minutes in a small amount of boiling lightly salted water. Add the mushrooms. Cover and cook about 4 to 6 minutes more or until the carrots are tender. Drain; place in a large bowl and cool slightly.
2. In a screw-top jar combine the olive oil, vinegar, snipped dill, salt and pepper. Cover and shake well. Pour over vegetables; toss gently to coat. Cover and chill for 4 to 24 hours.
3. Allow vegetables to stand at room temperature for 30 minutes before serving. Serve with a slotted spoon. If desired, add red pepper strips. Garnish with fresh dill. Makes 8 to 10 servings.
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