One of my favorite ways to enjoy and prepare carrots is by boiling them and marinating them the Portuguese way. I’ve never been a fan of sweet carrot dishes made with maple syrup or dark brown sugar. Instead, I prefer a savory approach that highlights the natural sweetness of carrots without overpowering them. If you share my taste, then you’re going to love this simple and delicious recipe for Portuguese marinated carrots!
EQUIPMENT
- Mixing bowl – for combining all ingredients
- Large pot – for boiling the carrots
- Small skillet – for dry roasting the cumin seeds
INGREDIENTS
(Adjust quantities as needed)
- 4 carrots, peeled and sliced into diagonal discs
- 1 bay leaf
- 3 tbsp olive oil (Portuguese olive oil recommended for authenticity)
- 1 tbsp red wine vinegar (or substitute with white wine vinegar)
- 2 cloves garlic, thinly sliced
- ½ cup cilantro, finely chopped
- ½ tsp cumin seeds
- ⅛ tsp salt (plus extra for the boiling water)
- ⅛ tsp black pepper
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Add the peeled, sliced carrots and the bay leaf. Boil for about 10 minutes, until the carrots are tender but still firm. Drain, discard the bay leaf, and set aside to cool.
- While the carrots are boiling, heat a small skillet over medium-low heat. Add the cumin seeds and dry roast them for about 5 minutes, stirring occasionally, until they turn a rich brown color.
- In a mixing bowl, whisk together the olive oil and vinegar. Add the dry-roasted cumin seeds, salt, pepper, and sliced garlic, stirring to combine.
- Add the drained carrots and finely chopped cilantro to the mixture. Stir well to coat the carrots evenly. Taste and adjust seasoning with additional salt or pepper if needed.
- These marinated carrots can be enjoyed immediately, but for the best flavor, refrigerate them for a couple of hours before serving. Enjoy your delicious Portuguese Marinated Carrots!
NOTES
- While you can skip dry roasting the cumin seeds, it enhances their flavor significantly, so I highly recommend it!
- Chilling the carrots for a few hours allows the flavors to meld beautifully, making them even tastier.
