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Carrots Agrodolce

Meaning sweet and sour, agrodolce is a phenomenal technique for cooking vegetables. Served at room temperature, these carrots get their unique taste from a mixture of sugar and vinegar, and can be used as part of a vegetable antipasti. From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley Books).

  • Servings: 6
  • Yield: Makes 4 to 6 servings
Carrots Agrodolce

Source: Mad Hungry, September 2010


  • 1 pound carrots, peeled and sliced into matchsticks (cut carrot in half crosswise, then slice into lengthwise slabs, stack slabs on top of each other and finely slice into matchsticks)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon coarse salt
  • 2 tablespoons minced onion
  • 3/4 teaspoon sugar
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh mint (optional)


  1. Place the carrots, olive oil, 1/4 teaspoon of the salt, and 1/3 cup water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes.

  2. Stir in the onion and cook for 1 minute. Add the sugar and mix. Add the vinegar, pepper, and remaining 1/2 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds. Remove from the heat and stir in the mint, if desired. Place on serving platter.

Reviews (3)

  • tjwhitlock 18 May, 2014

    When you say minced onion, is that fresh , or dried ?

  • babyacorn 25 Feb, 2011

    A lovely side dish, the mint made it special! Carrots were tender but still crunchy.

  • suewille 21 Oct, 2010

    This recipe was a hit in my house. I will use it again and again. Nice dish for guests.

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