Roasted Carrots with Italian Agrodolce Sauce
Golden carrots emerge from the oven caramelized and tender, their natural sweetness perfectly balanced by a glossy agrodolce sauce that marries tangy vinegar with honey and jewel-like raisins. A sophisticated side that transforms humble carrots into something extraordinary for your most...
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Servings
4 servings
Ingredients
- 1 1/2 poundsslender or baby carrots -- scrubbed
- 1 tablespoonextra-virgin olive oil
- 1/2 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 3/4 cupraspberry vinegar
- 1/4 cupapple cider vinegar
- 1/4 cuphoney
- 1/4 cupgolden raisins -- chopped (in the summer, I use sweet ground cherries )
- 1 2- inchstrip orange peel
- Kosher salt and freshly ground black pepper -- to taste
- finely chopped fresh basil leaves for garnish -- optional
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 400º F.
- 2
Toss the carrots with the oil, salt, and pepper. Place the carrots on a rimmed baking sheet. Roast, turning every , until golden brown and tender, 35 to .
- 3
While the carrots are roasting, combine the vinegars, honey, raisins, and orange peel in a small saucepan. Bring the mixture to a simmer over medium heat. Cook, occasionally stirring, until the mixture is reduced by 2/3; mixture should be syrupy. This will take approximately . Discard the peel and season with salt and pepper.
- 4
Spoon the sauce over the carrots and stir. Return the pan to the oven for 5 more minutes. Sprinkle with basil, if using, and serve.