Colorful, sweet, and delicate, boiled carrots with olive oil and oregano are a simple yet flavorful and beneficial side dish. Perfect for accompanying meat dishes like meatballs, fish or light cheeses, they are a healthy and balanced choice in any season.
Carrots are a valuable source of beta-carotene, an antioxidant that the body transforms into vitamin A, essential for skin health, vision, and the immune system. Thanks to their fiber content, they also help promote digestion and control cholesterol levels.
Extra virgin olive oil, rich in monounsaturated fatty acids and polyphenols, not only enhances the flavor of carrots but also helps protect the heart and arteries, while oregano adds an aromatic touch and boasts antioxidant and digestive properties. A dash of vinegar completes the dish, adding freshness and stimulating the appetite, but that’s never lacking 🙂.
A simple, fragrant, and healthy dish, perfect for those who love to bring the genuineness of Mediterranean flavors to the table with an eye on well-being.
And now? Now let’s get cooking!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.75 lbs carrots
- 4 tbsps extra virgin olive oil
- 2 tbsps vinegar
- 1 clove garlic
- 1 tsp oregano
- to taste salt
- 1 sprig parsley (optional)
Preparation
Clean the carrots: peel the carrots and cut them into sticks or slices, according to your taste.
Boil them: bring a pot of salted water to a boil, add the carrots and cook for about 10 minutes, until they are tender but not mushy.
Drain and season: transfer the carrots to a bowl and season them while still warm with extra virgin olive oil, garlic, vinegar, and oregano. Mix gently.
Serve: let them rest for a few minutes to allow the flavors to blend, add some parsley if you like, and serve warm or cold.
Variations and Tips
You can use other herbs: thyme or basil, to add aroma and freshness.
If you don’t like it, you can skip the garlic.
If you prefer a sweet and sour taste, you can replace vinegar with balsamic vinegar.
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Storage
Boiled carrots with olive oil and oregano can be stored in a tightly sealed airtight container for 2 to 3 days maximum.
