Note: I don’t like carrots but these I love. Great for a party, just pop a tooth pick in them and serve. Quick and easy to make.
1/2 pound carrots, peeled and cut into 1/4 inch thick diagonal slices
1/2 cup sherry vinegar
1/4 cup each- lemon juice and Filippo Berio Virgin Olive oil
2 tablespoons chopped fresh oregano
2 teaspoons sugar
1 teaspoons Sea Salt
1/4 to 1/2 teaspoons crushed red pepper
4 cloves garlic, minced
Cook carrots for 1 minute in a pot of boiling water. Pour into a colander and rinse with cold water, drain well. Mix together remaining ingredients in a quart- size resealable plastic bag; add carrots and seal well. Refrigerate for at least 1 hour, turning bag occasionally. Serve on tooth picks