Agrodolce Roasted Carrots
A little introduction for your new condiment.
Agrodolce is one of those condiments that you will return to make again and again. This deliciously sweet and sour Italian condiment is easily the most versatile. It adds so much flavor to a dish.
It is an Italian condiment and in which ‘agro’ means sour in Italian and ‘dolce’ means sweet. It’s prepared by combining vinegar with any time of sweetener like sugar, honey, or maple syrup, then adding dried fruits, vegetables, nuts, herbs and spices and reducing to a delicious sweet-tart sauce.
It is little bit sweet, a little sour and amps up any roasted vegetables. Roasted vegetables are not the only way to enjoy some agrodolce. You can have it in many other ways too on top of cheese is another my favorite way to enjoy it.
I am sharing a basic version that I like to make but you can adapt and make it your way with this basic recipe.
I have used red wine vinegar and balsamic in two different occasions and I am sure if you use any other vinegar like apple cider, champagne will work too. Similarly, use any sweetener. Instead of sugar I prefer honey or maple syrup personally.
For dry fruits, I like currants, raisins, or cranberries but you can add apricots, dry cherries, etc. too.
I have added roasted pine nuts, but you can easily swap it out for any other nuts walnuts, pecans, or pistachios would be so nice.
Agrodolce can be stored in the refrigerator in an airtight container making it so useful to prepare in advance. If it has thickened too much, jut add a tbsp or two of hot water and stir.
Use roasted veggies instead of carrots, you can use asparagus, Brussels Sprouts, cauliflower, broccoli, any type of root vegetables, squash or add it to your cheese platter or charcuterie board. If you are looking for an easy side dish and want to give this a try and many other recipes.
Regarding carrots, they are easy to roast in the oven at 400 F for about 25-30 minutes depending on the size of the carrots.
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Agrodolce Roasted Carrots
Ingredients
Carrots
- 13-14 carrots
- 2 tbsp olive oil
- Salt and pepper
Agrodolce Sauce
- 2 garlic cloves grated
- 1 small fresno chili optional
- 1 tsp capers optional
- ¼ cup red wine vinegar or balsamic
- 3 tbsp dry fruit I used cranberries and raisins
- 1 ½ – 2 tbsp honey or maple syrup
- Salt and black pepper
- ¼ tsp red chili flakes
- 3 tbsp roasted pine nuts
- Other optional things to add red bell pepper shallots, herbs like parsley, rosemary, thyme etc.
Garnish
- Any cheese of choice -Feta or pecorino romano Manchego
- Pomegranate arils
- herbs
Instructions
- Pre heat oven to 400 F. Meanwhile, toss cleaned carrots in olive oil, salt and pepper. Mix and layer them on a baking tray. Bake until the carrots are cooked thoroughly. It takes about 25-30 minutes or little longer depending on how thick your carrots are.
- Take all the ingredients of the sauce in a pot. Stir and let it simmer until it thickens up and becomes nice saucy consistency.
- Do not leave it attended, it can stick and burn. Once it cools down it will continue to thicken up.
- Drizzle some on roasted carrots, and leave some to drizzle just before guests arrive, add cheese, pomegranate, and herb of your choice.