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Carrot-and-Onion Agrodolce

Yield 4 servings (serving size: 3/4 cup)
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

Nutrition Information

  • calories 124
  • caloriesfromfat 27 %
  • fat 3.7 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 1.9 g
  • carbohydrate 24.6 g
  • fiber 3.5 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 318 mg
  • calcium 53 mg

How to Make It

  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.