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.

Recipe by Cooking Light March 1996

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

124 calories; calories from fat 27%; fat 3.7g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 1.9g; carbohydrates 24.6g; fiber 3.5g; cholesterol 0mg; iron 0.9mg; sodium 318mg; calcium 53mg.
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