bag full of full size carrots
1/4 cup olive oil
7 tbsp. balsamic vinegar
6 tbsp. brown sugar
1/2 tsp. pink sea salt
3 cranks little dosing of pink pepper corn from the pepper mill
fresh parsley from your indoor plant (optional)

Peel and cut carrots into coins or at a diagonal. And by that I mean just slice. Add your other ingredients and whisk. Cook carrots till al denté. Meaning soft but harder. Soft enough to chew but hard enough to not fall apart. Take off heat and run under lukewarm to cool water under the tap. Throw them into the marinade. And put into the refrigerator. Keep and rotating from top to bottom every few hours until your 24 hours are up.

Serve with meal of your choice. Pairs well with steak or teriyaki chicken. Or any chicken or fish. Go meatless if you wish just make sure you are getting in your protein through like a couscous or protein based grain also.

Submitted by: Storm Newton-Watters