Carrots Agrodolce Recipes

ROASTED SPRING CARROTS IN AGRODOLCE

Roasted Spring Carrots in Agrodolce image

Agrodolce is a sticky sweet-sour Italian sauce made from vinegar and honey. Spoon it over roasted vegetables or grilled meats for a pop of flavor. A fruit vinegar gives it extra depth.

Provided by Bill Millholland

Categories Healthy Carrot Side Dish Recipes

Time 1h

Number Of Ingredients 9

Ingredients

1 ½ pounds slender carrots, scrubbed
1 tablespoon extra-virgin olive oil
¼ teaspoon salt plus 1/8 teaspoon, divided
¼ teaspoon ground pepper, divided
1 cup fruit vinegar
¼ cup honey
¼ cup golden raisins, chopped
1 1-inch strip orange zest
Finely chopped fresh parsley for garnish

Steps:

Preheat oven to 400°F.
Place carrots on a large rimmed baking sheet. Drizzle with oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast, turning occasionally, until golden brown and tender, 35 to 40 minutes.
Meanwhile, combine vinegar, honey, raisins and orange zest in a small saucepan. Bring to a simmer over medium heat. Adjust heat to maintain a simmer and cook, stirring occasionally, until syrupy, 15 to 20 minutes. Discard the zest. Season with the remaining 1/8 teaspoon each salt and pepper.
Spoon the agrodolce over the carrots and toss to coat. Return to the oven and roast for 5 minutes more. Serve the carrots sprinkled with parsley, if desired.

Nutrition Facts : Calories 207 calories, Carbohydrate 42 g, Fat 4 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, Sodium 340 mg, Sugar 31 g

CARROTS AGRODOLCE

Carrots Agrodolce image

Meaning sweet and sour, agrodolce is a phenomenal technique for cooking vegetables. Served at room temperature, these carrots get their unique taste from a mixture of sugar and vinegar, and can be used as part of a vegetable antipasti.From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley Books).

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled and sliced into matchsticks (cut carrot in half crosswise, then slice into lengthwise slabs, stack slabs on top of each other and finely slice into matchsticks)
1 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon coarse salt
2 tablespoons minced onion
3/4 teaspoon sugar
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh mint (optional)

Steps:

Place the carrots, olive oil, 1/4 teaspoon of the salt, and 1/3 cup water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes.
Stir in the onion and cook for 1 minute. Add the sugar and mix. Add the vinegar, pepper, and remaining 1/2 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds. Remove from the heat and stir in the mint, if desired. Place on serving platter.

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