Carrots Recipe As Antipasti

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You can find the ingeniously fine carrots vegetables antipasti recipe in this article.

Today these finger carrots come cooked and marinated with vinegar on the plate.

I like carrots in every variety, if you are looking for classic carrot vegetables you will already find an extra post for it.

Of course you can use carrots with or without greens for this vegetable.

Marinated carrots are easy to prepare ahead of time and serve as antipasti.

I wish you fun tasting it now and good luck in the kitchen later!

1. Recipe Carrots Vegetable Antipasti

You can find the photo instructions right here below.

Please note the variant tips after the recipe.

Fancy a chat in the kitchen?

You can send me your cooking questions using the comment function at the bottom of the page.

Carrots Vegetables Antipasti

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 455
Total Time 30 Min.
Preparation Time 15 Min.
Cook Time 15 Min.

Easy to prepare instructions for marinated, pickled carrots Italian style.

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Carrots Vegetables Antipasti
Carrots Antipasti Recipe Image © Thomas Sixt



4 Twigs thyme


1 bunch carrots
6 Pinches primal salt
1 tsp brown can sugar


80 ml Vinegar (Balsamic dressing vinegar)
6 Prisen black ground pepper
1 tbsp brown can sugar (I use a level tablespoon at most)
1 Piece glove of garlic
100 ml Olive oil


carrots with green
carrots with greens

Prepare carrots

Wash the carrots and greens thoroughly under cold running water.

Drain the bunch of carrots and lay them ready on the cutting board.

Cut the carrots from the green
Cut the carrots from the green

Cut green

Cut off the green, pale about 1 cm from the green on the carrots.

Peel carrots or carrots with greens
Peel carrots or carrots with greens

Peel carrots

Thoroughly peel the carrots with a vegetable peeler, starting with the green part.

You can also use a small knife and scrape off dark areas.

Cut off carrot tops
Cut off carrot tops

Cut carrots

Trim off the tops of the carrots.

Finger carrots and carrots prepared with greens
Finger carrots and carrots prepared with greens

Halve carrots

Halve the prepared carrots lengthwise.

Carrots with greens in a pot
Carrots with greens in a pot

Provide carrots

Prepare the carrots in a suitable pot.

I used a Dutch oven for cooking and marinating

suggar carrots
suggar the carrots

Add sugar

Add sugar to the carrots.

Season carrots with salt
Season carrots with salt

Add salt

Add salt to the carrots.

Boil carrots in the pot
Cook the carrots in the pot

Boil carrots

Fill the carrots with boiling water and cook until al dente.

Then drain the cooked carrots and prepare them for marinating.

Spices for dressing in pot
Spices for dressing in pot

Prepare dressing

For the oil and vinegar dressing, put salt, pepper and sugar in a bowl.

I used a saucepan to mix the dressing.

Garlic cubes for dressing
Garlic cubes for dressing

Add garlic

Prepare the garlic and separate individual cloves from the bulb.

Halve the garlic cloves starting in the middle of the root, peel and cut into fine cubes.

Add the garlic cubes to the spices.

Add balsamic vinegar to the spices
Add balsamic vinegar to the spices

Add vinegar

Pour the vinegar over the prepared ingredients for the salad dressing.

Dressing for carrots
Dressing for carrots

Dissolve spices

Dissolve the spices in the vinegar by stirring, use a whisk.

Add oil to the balsamic dressing
Add oil to the balsamic dressing

Add oil

Slowly add the olive oil and stir vigorously into the vinegar.

This creates a creamy vinegar-oil dressing.

Pour the dressing over the cooked carrots
Pour the dressing over the cooked carrots

Marinate carrots

Pour the prepared oil and vinegar dressing over the hot, lukewarm or cold carrots.

I always let the carrots get lukewarm and then pour over the vegetables.

My feeling is that the carrots then absorb more flavor.

Pickled carrots
Pickled carrots

Carrots ripen

Leave the pickled carrot antipasti to mature for at least one hour, preferably 24-48 hours.

After it has cooled down, I cover the pot with a lid and put it in the fridge.

Carrots Antipasti Recipe Image © Thomas Sixt


Place the pickled carrot antipasti on plates according to taste and as required and serve.

Antipasti recipe image
Antipasti Recipe Image © Thomas Sixt

Antipasti variety

You can find an idea for a sophisticated antipasti plate as a compilation elsewhere here in the food blog.

The Italian appetizer is easy to prepare.

Antipasti goes well with lunch, brunch with friends, summer barbecues and dinner with friends or for two.

Bon appetit!



2. Calories and Nutritional Values

As usual, you can find the precisely calculated nutritional values for the marinated carrots in the table below.

3. Italian Carrots Vegetables Antipasti

You can buy carrots with or without the herb, the leaves or the green.

I like the carrots with green ones fresh from the market or from the ground.

As I write this, I remember wonderful carrots that we grabbed by the green, freshly pulled from the ground.

By the way, you can use the green leaves of the carrots for carrot pesto.

In the star kitchen, the prepared finger carrots are decoratively placed on the plate with a little green growth.

You can also use carrots without green for the antipasti.

Here are some ideas for slicing the carrots.

You can prepare slanted slices, diamonds, or even tourned carrots.

After cooking the carrots, we put them in a vinegar-oil marinade.

Some tips for pickling carrots follow in the next paragraph.

Italian antipasti carrots taste delicious with thyme or fried rosemary.

Antipasti herb tip from chef Thomas Sixt
types of carrots cut
You can cut carrots or carrots in different ways.
Finger carrots and carrots prepared with greens
Finger carrots and carrots prepared with greens

4. Marinated Carrots Antipasti

We can look at the marinated carrots from another perspective:

Carrots marinated in vinegar can pass as a carrot salad .

Most of the time, however, we use raw carrots for carrot salad and grate them more or less finely into raw vegetables.

For me, boiled carrots are easier to digest, and pickled carrots definitely have a longer shelf life.

As a suitable antipasti marinade, I have prepared a simple Italian vinegar-oil dressing here.

The balsamic vinegar shown here is called “balsamic dressing” and is part of my balsamic cooking box .

But what does this vinegar have to do with balsamic vinegar?

In contrast to commercial vinegar, which consists of fermented wine, my fine balsamic vinegar is made from boiled grape must.

Cooked grape must is produced during the production of balsamic vinegar .

In the cooking school you will find an article on the Aceto Balsamico Tradizionale with a shopping tip.

In a nutshell, the vinegar balsamic dressing is a very gentle vinegar.

After the grape must boiling orgy, the vinegar is stored in wooden barrels for a few years.

This gives it a specific and special aroma that is also natural.

It tastes like balm on the tongue, I promise. The gentle vinegar is a dream and will surely inspire you.

If you can’t wait for the parcel service, I recommend white wine vinegar as an alternative.

If you use commercial white wine vinegar for your marinade, please dilute it with approx. 1/3 water.

This reduces the strong and often acrid taste of the vinegar.

You can also use lemon juice instead of vinegar for dinner tonight!

Dressing tip from chef Thomas Sixt
Add oil to the balsamic dressing
Add oil to the balsamic dressing
Balsamic cooking box, ingredients box with balsamic vinegar
Aceto Balsamico cooking box, ingredient box with balsamic vinegar

5. Pickle the Carrots And Preserve the Antipasti

Putting the carrots in a vinegar marinade makes them durable.

For a short shelf life of up to 4 weeks, it is sufficient to boil the carrots and then put them in the marinade.

For a longer shelf life of more than four weeks, I put the well cooked carrots in clean glasses.

Then I fill the glasses with vinegar marinade to just below the rim.

Then I close the jars with clean lids.

I then place the filled glasses on a deep baking tray in the oven.

Next, I fill the baking tray with boiling water and let the jars simmer at 120°C for a good 1.5 hours.

I then let the glasses cool in the oven with the door open.

The carrot jars can be stored in the pantry or in the cellar for about 3 months.

Rinse glasses with vinegar
Cleaning the glasses, rinse the glasses well with vinegar to keep them fresh. © Thomas Sixt food photographer
Pour the dressing over the cooked carrots
Pour the dressing over the cooked carrots

6. Frequently Asked Questions About Carrots Vegetables Antipasti

I have put together the most important cooking questions answered below:

Can I also steam the carrots?

You can steam the carrots over boiling water in a colander or use the steamer.

Can I also prepare carrots in the oven?

You can spread the prepared carrots on a baking tray, then drizzle with olive oil and season with salt, pepper and sugar. Cook the carrots in the oven, hot air or bottom/upper heat, at 180-200°C.

Can I pickle the carrots raw?

Raw you marinate finely grated carrots as a carrot salad or raw food.

Can I pickle leftover prepared carrot vegetables in vinegar afterwards?

You can marinate prepared carrot vegetables with a vinegar marinade and preserve them for 2-4 days. Please store the vegetables in the refrigerator.

Would you recommend using purple carrots for antipasti?

Purple carrots are a great idea for an exciting antipasti vegetable.

7. More Antipasti Recipe Ideas

For a nice antipasti combination you will find more great ideas here in the food blog.

Comments, Cooking Questions and Answers

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