Spicy Carrots

Spicy Carrots
Number of Servings
4
Ingredients
 

      • 1 1-lb. pkg peeled mini raw carrots

Marinade:

      • 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)

 

Instructions

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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