Marinated Carrots with Chili Crisp and Dill

If you’re looking for an easy make-ahead side dish, these Marinated Carrots are one to save! They’re tangy, a little sweet, savory, and have just the right kick from chili crisp.

The best part? You actually want to make these the day before. The cooked carrots sit overnight in a flavorful marinade made with apple cider vinegar, pickle juice, Dijon mustard, honey, dill, and chili crisp. By the next day, they’ve soaked up all that goodness and are ready to serve.

They’re a great option for holidays, potlucks, cookouts, or anytime you need a side dish you can get out of the way ahead of time.

Why You’ll Love These Marinated Carrots

I love a recipe that makes life easier, and this one definitely does. There’s no last-minute cooking or complicated prep when it’s time to eat. Cook the carrots, mix up the marinade, pour it over them, and stick the whole thing in the refrigerator overnight.

Plus, these aren’t your typical sweet glazed carrots. The pickle juice and apple cider vinegar give them plenty of tang, honey adds a touch of sweetness, and chili crisp gives the carrots a little heat and tons of flavor.

Ingredients

• 2 pounds carrots, peeled and cooked until tender
• 2 tablespoons oil
• 4 tablespoons apple cider vinegar
• 2 tablespoons pickle juice
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1 tablespoon Dijon mustard
• 1 tablespoon dried dill
• 1–2 teaspoons chicken bouillon*
• Black pepper, to taste
• Sesame seeds, to taste
• 2 tablespoons chili crisp oil

*Start with a smaller amount of chicken bouillon and adjust to taste. The pickle juice and chili crisp can already add quite a bit of salt.

How to Make Marinated Carrots

Cook the carrots. Peel and cut the carrots, then cook them until tender. You want them soft enough to eat but still firm enough to hold their shape. Drain well.

Make the marinade. In a bowl, whisk together the oil, apple cider vinegar, pickle juice, honey, garlic powder, Dijon mustard, dill, chicken bouillon, black pepper, sesame seeds, and chili crisp oil.

Pour it over the carrots. Place the warm carrots in a large container or bowl and pour the marinade over the top. Gently toss until all the carrots are coated.

Refrigerate overnight. Cover the carrots and place them in the refrigerator overnight. This is where the magic happens! The carrots soak up all those tangy, savory flavors as they sit.

Serve and enjoy. Toss the carrots again before serving so they’re coated in all that marinade. Serve them cold, or let them come closer to room temperature before serving.

Finding Easy Tip

Make these carrots the day before you’re entertaining. Not only do they taste better after marinating overnight, but that’s one less side dish you have to worry about when everyone arrives!

If you don’t want much heat, start with less chili crisp. If your family likes things spicy, add a little extra when serving.

What to Serve with Marinated Carrots

These are especially good alongside grilled chicken, ham, pork tenderloin, burgers, or sandwiches. Because they’re served chilled or at room temperature, they’re also a great alternative to pasta or potato salad for a cookout.

They would also be an easy make-ahead vegetable side for Easter, Thanksgiving, or Christmas.