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.
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
How to Make It
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.
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.