This room-temperature dish packs in the flavor.
1½ pounds baby carrots, peeled
4 garlic cloves, peeled and minced
1 tablespoon fresh oregano
¼ cup red wine vinegar
¼ cup fresh parsley, minced
1 cup olive oil
2 tablespoons Grana-style cheese, grated
Pinch red pepper flakes
Sea salt and fresh ground pepper
1. Whisk together garlic, oregano, red pepper flakes, vinegar, olive oil, salt and pepper in a large bowl.
2. In a large pot, bring water to a boil, adding 1 tablespoon salt. Add carrots and cook until just crisp-tender, about 2 minutes.
3. Drain carrots and add to marinate, letting sit in fridge overnight. When ready to serve, return to room temperature and adjust seasonings if needed. Transfer to serving platter and top with parsley and Grana-style cheese.