Do you find yourself making the same old routine rotation of veggies for your family dinners? Try these carrots instead! Their spicy-sweet-savory taste might appeal to even your most picky eaters. Plus, they are so quick and easy to make that you can serve them on your busiest of week nights.

This dish would also be a unique offering at your next potluck, picnic or social gathering. Guests who are tired of the same old dishes will be blown away by its complex flavor profile. Their bright orange color will also add visual appeal to any buffet line, which will entice people to give them a try.

 

INGREDIENTS

2.2 lbs. (1000 g) julienned carrots

1 Tbsp. kosher salt

1 Tbsp. granulated sugar

2 tsp smoked paprika (or regular)

¼ – ½ tsp cayenne pepper

1 tsp ground coriander seeds

5 cloves garlic, peeled & pressed

1 tsp freshly ground black pepper

3-4 Tbsp. vinegar

1 large onion, diced

2/3 cup virgin olive oil, heated until almost smoking

 

DIRECTIONS

Start by peeling and julienning carrots

Now to a bowl add everything (carrots & spices) but olive oil. Mix and set aside.

Heat the oil in a skillet, add diced onions and sauté until the onions are golden in color. Move skillet off heat and tilt it to the side allowing the hot oil to pool at the bottom. Pour 1/2 cup of the hot oil into a measuring cup with a long handle, or a small sauce pot with a long handle. Discard the remainder of oil and onions or use them for a different recipe. The oil must be thoroughly heated until almost smoking before adding to the salad.

Add the oil into the carrots a little bit at a time, mixing with a large fork after each addition. Taste and adjust the seasoning.

The carrots are done and ready to be consumed. It is recommended that they marinate for at least 6-12 hours before eating though, for best flavor profile.

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Quick Tip:  You can store these carrots in an airtight container in your fridge for up to a week.

Recipe and photo courtesy of Marina at Let The Baking Begin