Sweet and Sour Carrots with Caramelized Onions


  • 2tsp oil
  • 1/2 onion, julienned
  • 2T red wine vinegar
  • salt TT
  • 4 medium carrots, peeled, trimmed, and cut into 2″ pieces (I like an oblique cut, it looks nice and when the pieces are the same size they cook more evenly)
  • olive oil
  • salt
  • 1/2-1 c red wine vinegar
  • 1/4c+ honey
  • 1/2 lemon, juiced
  • salt TT


  1. preheat oven to 400 degrees F
  2. heat saute pan over medium high heat, cover bottom with oil (you may need less than 2 tsp, you just want to coat the bottom of the pan)
  3. when oil moves easily, add onions
  4. stir frequently, allowing onions to release liquid. Lower heat, if necessary, to prevent browning, continue to simmer 3-5 minutes or until onions start to wilt
  5. turn heat to low, stirring occasionally, cook onions 30-45 minutes or until very soft and starting to caramelize
  6. while onions are cooking, toss carrots in enough oil to make them shine and a pinch of salt
  7. arrange in a single layer in a shallow baking dish, or a sheet tray, and roast 20 minutes, or until they are beginning to brown, but are still slightly firm
  8. remove from oven, and set aside
  9. once onions are caramelized, add more vinegar and the honey. add it in stages as you may like more or less, depending on your tastes
  10. toss in carrots, stirring frequently and adding more honey and vinegar as desired. when it tastes almost as you’d like, add salt and the lemon juice, then adjust vinegar and honey if you like
  11. serve warm as a side to roasted chicken or fish, or room temperature as a salad


Sweet and Sour Carrots

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