Sweet-and-Sour Baby Carrots
Tender baby carrots roasted with olive oil and finished with a sweet and tangy red wine vinegar glaze. A perfect side dish that combines the natural sweetness of carrots with a delightful sweet-sour balance.
6 servings
33 min
Ingredients
- •2 pounds baby carrots, peeled and green tops trimmed to 1 1/2 inches
- •1 tablespoon extra-virgin olive oil
- •¼ cup red-wine vinegar
- •1½ tablespoons sugar
Cooking Instructions
- 1.
Preheat the oven to 425°F.
5 min
- 2.
Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.
20 min
- 3.
Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.
8 min
