Citrus and Olive Marinated Carrots

Something Extra
Holiday 2015

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Happy holidays from Something Extra!


Citrus and Olive Marinated Carrots

Citrus and Olive Marinated Carrots
2 lbs. rainbow carrots, peeled and cut into 1/4-inch thick julienne strips
1 (5.3- oz.) container Divina Pitted Greek Olive Mix, coarsely chopped plus 1/4 cup brine from container
2 cloves garlic, thinly sliced
1/4 cup white balsamic vinegar
1/4 cup lemon juice
2 tbsp. extra virgin olive oil
2 tsp. finely grated orange zest
1 tsp. sea salt
1/4 tsp. crushed red pepper flakes
1 tbsp. chopped fresh rosemary

This lowfat, gluten-free appetizer makes a great fresh option.

Prep: 20 minutes, Cook: about 5 minutes
Chill: at least 1 hour, Makes: 12 appetizers

1. Place carrots in a saucepan with 1/4-inch of water (or place in a steamer basket). Bring water to a boil; cover and steam for 5 minutes. 

2. Remove from heat and run under cold water to quickly cool.

3. Place in a large bowl or resealable bag with remaining ingredients except rosemary. Cover and refrigerate for at least 1 hour or overnight, stirring occasionally.

4. Transfer to a decorative bowl and sprinkle with rosemary. Serve with toothpicks.

Nutritional Information:
58 calories, 1 g protein, 3 g total fat (0 g sat.), 8 g carbohydrate, 2 g fiber, 4 g sugar, 0 mg cholesterol, 612 mg sodium, 2 points


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