By: Chef Laura Bonicelli
Roasted Carrots with Agrodolce. 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. Buy your ingredients at your favorite Farmers Market!
about Roasted Carrots with Agrodolce
Agrodolce (the literal translation is “sour/sweet”) typically is a vinegar and honey reduction with citrus and, often, fruit. In this case, I’m using raspberry and cider vinegar, honey, and golden raisins with orange. I love the sauce on carrots, in particular, but this version is also delicious with pork and chicken.
putting Roasted Carrots with Agrodolce together
The roasted carrots with agrodolce recipe begins with roasting the carrots. In the farmers’ market season, you can buy small young carrots. I always use the smallest, thin carrots I can find. Don’t peel them; scrub them, so you can still see the form of the carrots. Clean up the tops, but leave them on. We’re going for a rustic presentation when we line them up like soldiers on our platter. Tossed in olive oil and salt and pepper, the carrots roast for 35 to 40 minutes. They should be tender, and a bit of charring is just fine.
While the carrots roast for your roasted carrots with agrodolce, all of the agrodolce ingredients go into a small pot. We’re simmering to reduce the sauce down by two-thirds. Keep an eye on the pan; once the mixture gets down by half, it can go quickly. You want to avoid scorching the sauce.
Another way to present this recipe is to plate it with your main dish, possibly a pork chop or a grilled chicken breast. In that case, I’d consider doubling the roasted carrots with agrodolce sauce and serving it over the chop or chicken breast along with the carrots. Even if you don’t do that, extra agrodolce is a great sauce to have on hand. It will keep in your refrigerator for up to 7 days; think of all that vinegar.
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Step by Step Instructions
Roasted Carrots with Italian Agrodolce Sauce
Ingredients
- 1 1/2 pounds slender or baby carrots -- scrubbed
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
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- 3/4 cup raspberry vinegar
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 1/4 cup golden raisins -- chopped in the summer, I use sweet ground cherries
- 1 2- inch strip orange peel
- Kosher salt and freshly ground black pepper -- to taste
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- finely chopped fresh basil leaves for garnish -- optional
Instructions
- Preheat the oven to 400º F.
- 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.
- 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.
- 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.
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