Agrodolce Roasted Carrots
Roasted Carrots dressed in sweet-sour agrodolce sauce. Simple and still packed with flavors. Perfect side for holidays.
Servings: 6
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.