- Number of Servings
- 4
- Ingredients
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- 1 1-lb. pkg peeled mini raw carrots
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Marinade:
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- 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)
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- Instructions
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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
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230 calories; 8g Fat; 25g carb; 4g fiber