Carrot-and-Onion Agrodolce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Agrodolce is Italian for sour-sweet. Italians cook many vegetables this way, serving them as part of an antipasto or as a side dish. Try this version, either hot or cold, with roasted meats and poultry. Ingredients:
1 tablespoon olive oil |
2 cups trimmed peeled baby carrots |
2 medium peeled onions, each cut into 8 wedges |
1/3 cup apple juice |
2 tablespoons raisins |
1 tablespoon brown sugar |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon rubbed sage |
1 lemon, thinly sliced |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add carrots and onions; reduce heat to medium, and cook 25 minutes or until golden, stirring frequently. Stir in apple juice and remaining ingredients; cover, reduce heat, and simmer 15 minutes or until carrots are tender, stirring occasionally.
2. Note: True baby carrots are usually sold in a bundle with their green tops intact. They are sweeter than the smaller carrots sold in a bag.
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