Spicy Carrots

Spicy Carrots
Number of Servings

      • 1 1-lb. pkg peeled mini raw carrots


      • 1/4 C. olive oil
      • 1/2 C. white balsamic vinegar
      • 1/2 tsp. garlic juice
      • 1 tsp. Worcestershire sauce
      • 1/2 tsp. salt
      • 1/2 tsp. Tony Chachere’s seasoning
      • 1/4 tsp. Tabasco sauce (optional)



Simmer carrots until barely fork tender. Cool in fridge. Mix all ingredients for marinade and whisk. When carrots are cool, fold into marinade mixture and put in a container that can be turned upside down and rotated several times for 24 hours in the refrigerator.

Nutrition Information

230 calories; 8g Fat; 25g carb; 4g fiber

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