Sweet-And-Sour Carrots


  • 1 pound carrots, cleaned and cut into 1-inch slices
  • ½ cup sugar
  • ½ cup beef broth
  • ½ cup vinegar
  • 1 tablespoon all-purpose flour

Cook carrots in a small amount of boiling salted water 10 minutes or until crisp-ender; drain and set aside. Combine vinegar and broth in a saucepan; bring to a boil. Reduce heat; simmer 2 minutes. Combine sugar and flour; stir well, and sprinkle in a 10-inch cast-iron skillet. Place over medium ...

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Variations on Sweet-And-Sour Carrots

  • Sweet-And-Sour Carrots
    • 1 tablespoon plus 1 1/2 teaspoons light corn syrup
    • 3 tablespoons prepared mustard
    • 2 pounds carrots, cleaned and cut into 1/2-inch slices
    • +8 other ingredients

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