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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Marinated Dill Carrots

Makes: 8 to 10 servings
Prep 20 mins Cook 10 mins Marinate 4 hrs to 24 hrs Stand 30 mins
Marinated Dill Carrots
  • 1  pound  baby carrots such as Romeo carrots
  • 4  ounces  button mushrooms
  • 1/4  cup  olive oil
  • 1/4  cup  white balsamic vinegar
  • 2  teaspoons  snipped fresh dill
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/2  cup  roasted red peppers, drained and cut in strips
  •  Fresh dill

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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