Recipes Spicy Carrots (6-ingredient or less, Appetizer, No artificial sweeteners, Side dish, Snack, Vegetarian)

Number of Servings


    • 1 1-lb. pkg peeled mini raw carrots


    • 1/4 C. olive oil
    • 1/2 C. white balsamic vinegar
    • 1/2 tsp. garlic juice
    • 1 tsp. Worcestershire sauce
    • 1/2 tsp. salt
    • 1/2 tsp. Tony Chachere's seasoning
    • 1/4 tsp. Tabasco sauce (optional)




Simmer carrots until barely fork tender. Cool in fridge. Mix all ingredients for marinade and whisk. When carrots are cool, fold into marinade mixture and put in a container that can be turned upside down and rotated several times for 24 hours in the refrigerator.


Nutrition Information


230 calories; 8g Fat; 25g carb; 4g fiber