Zanahorias Aliñadas (Spanish Marinated Carrots)

A recipe for Zanahorias Aliñadas (Spanish Marinated Carrots)! Tender carrots are marinated in vinegar with garlic and spices for an easy and delicious appetizer.

Sunday Supper

Today, #SundaySupper is celebrating Tapas with host Caroline of Caroline’s Cooking!

These Spanish small bites are perfect for sharing with friends and mixing and matching to bring a variety of flavors to the table.

I am joining the event today with a recipe for Zanahorias Aliñadas (Spanish Marinated Carrots).

Looking for more Tapas recipes?

Try my:

• Champiñones al Ajillo (Spanish Garlic Mushrooms)
• Pan con Chocolate (Bread with Chocolate)
• Croquetas de Chorizo (Spanish Chorizo Croquettes)

Zanahorias Aliñadas (Spanish Marinated Carrots)

I was inspired to make this recipe for Zanahorias Aliñadas after originally seeing them on Spanish Sabores.

This vibrant and flavorful dish from Andalusia (Andalucía) takes minimal effort to prepare and is such a wonderful addition to an assortment of tapas or simply as a side on their own.

Start by boiling the peeled carrots just until tender. Once cooled, cut into rounds and combine in a jar or bowl with a garlic spice paste, vinegar, and water.

Allow the mixture to rest in the refrigerator for at least four hours and up to overnight so the carrots get a chance to fully absorb the flavors.

Immediately before serving, strain the carrots from the liquid and serve with a drizzle of olive oil and a sprinkle of chopped parsley and coarse or flaky salt.

A Few Marinated Carrot Tips

If the peeled carrots won’t fit into the pot whole, cut in half. They need to be fully submerged in the simmering water. Boil the carrots just until tender. They should still be firm enough to handle and slice into rounds without falling apart.

The exact cooking time may vary based on the size of the carrots. In general, they usually take around 15-20 minutes. Test by sticking a toothpick or fork through the thickest part. It should go through the center with just a little resistance.

Once cool enough to handle, cut the carrots into rounds about 1/3 inch (8 millimeters) thick.

Adjust the garlic as desired based on personal taste. For a little less, drop to 2 garlic cloves or increase to 4 for a more strong flavor.

For best results, mash the garlic cloves with the spices in a mortar and pestle to create a paste. If you do not have a mortar and pestle, grate or crush the garlic, then mix well with the other spices before blending with the olive oil.

I like to make the Zanahorias Aliñadas with sherry vinegar. I have also seen recipes with apple cider vinegar or white wine vinegar.

For more heat, swap the sweet paprika for a smoked hot paprika.

I used a large mason jar with a lid to marinate the carrots in the refrigerator. You can also use a large bowl. Make sure the carrots are completely covered by the vinegar and water. Add more in equal parts as needed.

Check out the tapas from other bloggers:

• Champiñones al Ajillo by Culinary Adventures with Camilla
• Chorizo and Sweet Potato Spanish Tortilla Bites by Cupcakes & Kale Chips
• Citrus & Fennel Marinated Olives by Go Epicurista
• Deviled Eggs with Shrimp by Our Good Life
• Gildas Picantes – Spicy Anchovy Olive Skewers by Food Lust People Love
• Pinchos Morunos (Spanish Pork Skewers) with Mojo Picon by Curious Cuisiniere
• Serrano Ham & Goat Cheese Croquettes by My World Simplified
• Smoked Sardine Crostini by Cindy’s Recipes and Writings
• Tomato Gazpacho With Fried Avocado Bites by Nik Snacks
• White Wine Marinated Steak with Blue Cheese by Caroline’s Cooking
• Churro Cupcakes by Pies and Plots
• Mini Dulce de Leche Cheesecakes by The Redhead Baker

This recipe was originally posted in May 2016 and updated in February 2025.

Zanahorias Aliñadas (Spanish Marinated Carrots) Recipe

Adapted from Spanish Sabores

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Zanahorias Aliñadas (Spanish Marinated Carrots)

A recipe for Zanahorias Aliñadas (Spanish Marinated Carrots)! Tender carrots are marinated in vinegar with garlic and spices for an easy and delicious appetizer.

Course Appetizer

Cuisine Spanish

Keyword appetizer, carrot, Spain, Spanish, tapas, vegetable

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 4 -6 Servings

Ingredients

• 1 pound (450 grams) large carrots peeled
• 3 garlic cloves peeled
• 1 tablespoon dried oregano
• 2 teaspoons cumin seeds
• 1 teaspoon sweet paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 tablespoons (30 milliliters) olive oil preferably Spanish
• 1/2 cup (120 milliliters) sherry vinegar
• 1/2 cup (120 milliliters) water

For serving:

• Coarse salt
• Olive oil
• Fresh parsley chopped

Instructions

• Fill a large pot with salted water and bring to a boil.
• Add the peeled carrots and cook until just tender, about 15-20 minutes. Drain the water, place the carrots back in the pot, and cover with cold water.
• Once the carrots are cooled, slice into rounds about 1/3 inch (8 millimeters) thick. Place in a large jar or bowl.
• In a large mortar and pestle, add the peeled garlic and mash with the oregano, cumin, paprika, salt, and white pepper to form a paste.
• Add the 2 tablespoons (30 milliliters) olive oil and continue to crush until everything is well blended. If a mortar and pestle is not available, the garlic can be grated, then mixed with the spices.
• Transfer the mixture to the jar with the carrots.
• Pour in the vinegar, then the water. Stir gently to mix without crushing the carrot rounds.
• If the carrots are not fully covered, add a little more equal parts vinegar and water.
• Cover and refrigerate for at least 4 hours to overnight.
• Remove the carrots with a slotted spoon and arrange on small serving plates.
• Sprinkle with salt, olive oil, and freshly chopped parsley, then serve immediately.