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Gourmet

Sweet-and-Sour Baby Carrots

3.5

(9)

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Sweet-and-Sour Baby CarrotsRichard Gerhard Jung

Recipe information

  • Total Time

    1 hr

  • Yield

    Makes 6 servings

Ingredients

2 pounds baby carrots, peeled and green tops trimmed to 1 1/2 inches
1 tablespoon extra-virgin olive oil
1/4 cup red-wine vinegar
1 1/2 tablespoons sugar

Preparation

  1. Step 1

    Preheat the oven to 425°F.

    Step 2

    Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.

    Step 3

    Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.

TagsCarrotRoot VegetableVegetableSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy30 Minutes or Less5 Ingredients or FewerWeeknight MealsRoastGourmet
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