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.
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.
Notes
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.