Sweet-And-Sour Carrots

Recipe from Oxmoor House

More From Oxmoor House


  • 1 pound carrots, cleaned and cut into 1-inch slices
  • 1/2 cup vinegar
  • 1/2 cup beef broth
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour


  1. Cook carrots in a small amount of boiling salted water 10 minutes or until crisp-ender; drain and set aside.
  2. Combine vinegar and broth in a saucepan; bring to a boil. Reduce heat; simmer 2 minutes.
  3. Combine sugar and flour; stir well, and sprinkle in a 10-inch cast-iron skillet. Place over medium heat, stirring constantly with a wooden spoon until sugar melts and becomes a light golden brown. Gradually add vinegar-broth mixture, stirring to make a smooth syrup. Add carrots; cook over medium heat 15 minutes or until carrots are tender.
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