Spain is famous for their pork and cheese, but they do have some amazing vegetarian recipes, too! Recipes like these delicious marinated carrots (zanahorias aliñadas) are among the many vegetarian recipes in Spain, and are one of my favorite Spanish foods!
Looking for more Spanish veggie recipes? You’ll love these recipes for Spanish roasted carrots and marinated potatoes.
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Introduction
Marinated carrots are known in Spain as zanahorias aliñadas, and are a delicious vegetarian Spanish food. The recipe is simple, but the carrots do need time to marinate and absorb all of the flavors of the spices and garlic.
This recipe for zanahorias aliñadas has been adapted from the wonderful Javi Recetas–an Andalusian cook with a great website. If you read Spanish, check him out!
Ingredients
Wondering what ingredients you need to whip up these marinated carrots? Grab these key ingredients, and you’ll be ready to start!
- Carrots: Use very fresh carrots for the best flavor.
- Vinegar: Any mild vinegar, such as apple cider vinegar, will work well in this recipe. You can try using sherry vinegar if you like!
- Oil: Spanish olive oil (or any good extra virgin olive oil) will add a rich flavor.
- Spices & Aromatics: I use a mixture of garlic, salt, oregano, paprika, and cumin to add a wonderful flavor to these carrots.
See recipe card for full information on ingredients and quantities.
How to Make Marinated Carrots
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Boil the carrots until they’re tender, then immediately drain and plunge the carrots into cold water to stop them from cooking. (image 1)
- Mash the garlic and spices in a mortar and pestle until it makes a paste. (image 2)
- Slice the cooled carrots into coins. (image 3)
- Mix the garlic paste with the carrots, then cover with equal parts of vinegar and water. (image 4)
- Marinate the carrots in the fridge for at least 4 hours, then drain. (image 5)
- Drizzle with olive oil and sprinkle with salt, then serve with toothpicks and enjoy as a tapa. (image 6)
Recipe FAQs
For this easy Spanish recipe, you’ll boil the carrots just until they’re tender, then they marinate in a mixture of salt, garlic, spices, and olive oil for at least 4 hours. The carrots will take on a wonderful flavor from these aromatics and flavorings!
You can marinate carrots for up to overnight (8-12 hours), although you’ll need to marinate them for at least 4 hours for them to have a good flavor.
In Spain, we’d marinate carrots in an oil and vinegar mixture seasoned with salt, garlic, and other spices, like oregano, cumin, and paprika.
Serve
In Spain, the restaurants and bars in Andalusia usually serve zanahorias aliñadas as a simple tapa, and the bright orange marinated carrots are often displayed among other salads and cold tapas at the bar.
Round out your tapas bar with other Andalusian favorites, such as ajo blanco (white gazpacho), fried eggplant with honey, flamenquínes cordobeses (fried pork rolls), and fried anchovies.
Expert Tips
- Boil the carrots only until they’re tender; you don’t want the carrots to get mushy. Quickly cool them in cold water to stop their cooking.
- Any good quality olive oil and mild vinegar will work well in this recipe.
- Feel free to tweak the seasonings to your taste.
Marinated Carrots (Zanahorias Aliñadas)
Marinated carrots are known in Spain as zanahorias aliñadas, and are a simple, delicious vegetarian Spanish tapa.
Print (images optional) Pin RateServings: 4 servings
Calories: 52.4kcal
Instructions
Bring about 8 cups (1.9 L) of water to a boil along with a spoonful of salt, then add the peeled carrots and cook until tender. Be careful not to overcook!
Drain the carrots and cover them in cold water until they’ve cooled.
Mash the garlic and spices in a mortar and pestle to make a paste.
When the carrots have cooled, slice into coins and put in a large bowl. Mix the garlic paste into the carrots, then cover with equal parts of vinegar and water.
Cover the carrots, and allow them to marinate in the fridge for at least 4 hours or up to overnight.
Drain the carrots with a slotted spoon, then drizzle with good quality olive oil, sprinkle with salt, and serve.
Notes
- Boil the carrots only until they’re tender; you don’t want the carrots to get mushy. Quickly cool them in cold water to stop their cooking.
- Any good quality olive oil and mild vinegar will work well in this recipe.
- Feel free to tweak the seasonings to your taste.
Nutrition
Serving: 1serving | Calories: 52.4kcal | Carbohydrates: 11.02g | Protein: 1.3g | Fat: 0.57g | Saturated Fat: 0.08g | Polyunsaturated Fat: 0.19g | Monounsaturated Fat: 0.17g | Sodium: 66.72mg | Potassium: 358.38mg | Fiber: 3.41g | Sugar: 4.56g | Vitamin A: 15566.36IU | Vitamin C: 5.98mg | Calcium: 64.72mg | Iron: 1.57mg
Photography by Giulia Verdinelli
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