This dish was adapted from the recipe Carote marinate from one of my favourite Italian blogs, Memorie di Angelina. Its a simple side dish that can be prepared ahead of time or while you are waiting on other dishes to cook. I used rainbow carrots because I love the colours and the more mild flavour. I chose to steam the carrots, so that they would retain more nutrients.
Marinated Rainbow Carrots (vegan, gluten free, soy free, nut free)
1 bunch rainbow carrots
1/2 cup extra virgin olive oil
juice of 1/2 small lemon
1 small garlic clove, crushed & diced
small handful italian parsley, diced
sea salt to taste
1. Scrub the carrots with a vegetable brush. If they are quite large chop in half and half again the top half, so that they are equally around the same size.
2. Steam the carrots until they have softened but are still a little crunchy. Rinse in a collander, so that they are not hot.
3. Combine the rest of the ingredients in a large bowl. Stir the carrots through and cover. Leave to marinate for at least 1 hour. Leave on the bench to marinate if you don’t want them too cold or place in the fridge.
*Serves 4 as a side dish