These little carrots are wonderful for snacking on — they’re nutritious and taste amazing! They’re also great for entertaining and kids love them. I usually make up a batch on Sunday and leave them soaking throughout the week in the fridge. You don’t need to use baby carrots in this recipe; you can use carrot sticks or celery.

Hope you enjoy! Find more recipes over at Olivia Scott

INGREDIENTS

1 clove garlic
1 thumb fresh ginger
3 Tbsp maple syrup
1⁄3 cup (83ml) tamari
3 Tbsp extra virgin olive oil
25 baby carrots
1 cup Cashew & Capsicum Dip (optional, see page 126)

METHOD

Place all ingredients except carrots in a high-speed blender and blend until smooth. Place the carrots in a shallow dish or container, pour the mixture over them and massage with your hands. Leave to marinate for at least 3 hours. Serve on their own or with Cashew & Capsicum Dip. Store, refrigerated, for up to one week.