|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Rosemary||1 Teaspoon, crumbled|
|Mint||2 Teaspoon, finley chopped|
|Red wine vinegar||4 Tablespoon|
Scrape carrots and cut into 3-inch lengths.
Halve and cut into slender sticks.
Put in heavy saucepan with 1 inch of boiling water, 1/2 teaspoon salt and 1/4 teaspoon sugar.
Cover and simmer 5 minutes.
Drain, if necessary, and turn into a bowl or refrigerator dish.
Mix with olive oil.
Add garlic, rosemary, mint, and vinegar.
Mix gently and cover.
Refrigerate overnight or several days.