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Marinated carrots

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Maria Hrefna Hjalmarsdottir Ringdal
Maria Hrefna Hjalmarsdottir Ringdalhttps://herb-woman.com
I live on a small farm in Rogaland, where I tend to my garden following permaculture principles, which suits me perfectly as a herbalist. My garden thrives with plants that most gardens unfortunately lack. I graduated as a herbalist in the fall of 2023. Unfortunately, I have recently been diagnosed with cancer, leiomyosarcoma. This makes life a bit challenging for me these days (March 2024), and I expect to undergo surgery and chemotherapy, with uncertain prospects for the future. I have otherwise been more or less sick for about 19 years, which led me to become a herbalist. I have consulted countless doctors, often hitting a wall and not receiving help or being heard. However, this does not apply to all doctors I have seen, but a significant portion, which surprises me. This drives me to help those struggling with health issues. If I can contribute to someone feeling better, then I have gained a lot from life.Please reach out if you believe I can assist you through my studies in herbal medicine. I have less time now as I undergo cancer treatment, but I hope to become more available over time. Regardless, feel free to contact me if you wish. ... And yes, I am originally from Iceland and have backgrounds in marketing, IT, skincare therapy, viticulture, aquaculture, and most recently regenerative agriculture. I never stop educating myself; it's as important as breathing.

Here’s a simple recipe for marinated carrots:


  • 1 pound (about 450g) carrots, peeled and sliced into thin rounds or julienned
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons (30ml) apple cider vinegar or white wine vinegar
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) ground cumin
  • Salt and pepper to taste
  • Chopped fresh herbs (such as parsley, dill, or cilantro) for garnish (optional)


  1. In a small bowl, whisk together the minced garlic, olive oil, vinegar, honey or maple syrup, Dijon mustard, ground cumin, salt, and pepper to make the marinade.
  2. Place the sliced or julienned carrots in a shallow dish or a resealable plastic bag.
  3. Pour the marinade over the carrots, making sure they are evenly coated. Toss the carrots gently to ensure they are well coated in the marinade.
  4. Cover the dish or seal the bag and refrigerate the carrots for at least 2 hours, or preferably overnight, to allow the flavors to meld and the carrots to marinate.
  5. When ready to serve, remove the marinated carrots from the refrigerator and let them come to room temperature for about 10-15 minutes.
  6. Garnish the marinated carrots with chopped fresh herbs, if desired, and serve as a side dish or as part of a salad.

These marinated carrots are delicious served cold or at room temperature, and they make a flavorful and colorful addition to any meal. Enjoy!

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