Sweet-and-Sour Baby Carrots

Sweet-and-Sour Baby Carrots
Photo by Richard Gerhard Jung


  • 1 tablespoon extra-virgin olive oil
  • 1 ½ tablespoons sugar
  • 2 pounds baby carrots
  • ¼ cup red-wine vinegar

Preheat the oven to 425°F. 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. Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shakin...

View full recipe at Epicurious


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