Name: Sweet-and-Sour Baby Carrots
Cook time: 30 min
Total time: 1 hr
Yield: Makes 6 servings
Ingredients: 2 pounds baby carrots, peeled and green tops trimmed to 1 1/2 inches; 1 tablespoon extra-virgin olive oil; 1/4 cup red-wine vinegar; 1 1/2 tablespoons sugar

Sweet-and-Sour Baby CarrotsRichard Gerhard Jung

Recipe information

Total Time
1 hr
Yield
Makes 6 servings

Ingredients

2 pounds baby carrots, peeled and green tops trimmed to 1 1/2 inches

1 tablespoon extra-virgin olive oil

1/4 cup red-wine vinegar

1 1/2 tablespoons sugar

Preparation

Step 1
Preheat the oven to 425°F.
Step 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.
Step 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.

TagsCarrot Root Vegetable Vegetable Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy 30 Minutes or Less 5 Ingredients or Fewer Weeknight Meals Roast Gourmet

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.