A recipe by Marisa McClellan from Serious Eats, this is an easy-to-prepare side dish using frost-kissed carrots fresh mint from the Farm. Goes great as a side for lighter proteins or even tossed into a mixed greens salad.
Prep Time 15 minutes
Total Time 1 hour
Course Appetizer, Side Dish, Snack
Cuisine Gluten-Free, Mediterranean, Vegan
Servings 4 people


  • 1 medium pot
  • 1 bowl


  • 1.5 pounds carrots
  • 1/4 cup olive oil
  • 3 Tbsp rice vinegar
  • 1 -2 small cloves of garlic minced
  • 2 Tbsp chopped mint
  • 1/2 tsp salt kosher or sea salt
  • 1/4 tsp black pepper freshly ground


  • Peel carrots and slice them into thick rounds. Simmer in a pot of salted water until just tender.
  • While carrots cook, whisk together olive oil, vinegar, mint, garlic, salt and pepper.
  • When carrots are fork tender, drain them.
  • Toss warm carrots together with vinaigrette and let them sit until carrots are cool.
  • Place carrots in refrigerator and let them marinate for at least 1 hour before serving. They can be kept in the refrigerator for up to 5 days.


Play around with this recipe by utilizing different cooking techniques! Grill the carrots instead of simmering them, or use champagne vinegar in the marinade instead. You can also use a combination of olive oil and mint oil instead using chopped mint.
Keyword carrots, mint, side dish, vegan