Carrots Agrodolce Recipes

ROASTED SPRING CARROTS IN AGRODOLCE

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.

CARROTS AGRODOLCE

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.