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
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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.
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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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