Roasted Carrots with Italian Agrodolce Sauce
Agrodolce is a sour and sweet sauce that brings out the best in any roasted vegetable. It's particularly wonderful with small sweet roasted carrots.
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
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 10 minutes, until golden brown and tender, 35 to 40 minutes.
- 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 20 minutes. 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.
Nutrition (per serving)
205
Calories
2g
Protein
42g
Carbs
4g
Fat
5g
Fiber
413mg
Sodium