Sweet and Sour Carrots

Pat Duran


This recipe is from my friend in Albuquerque,New Mexico- she got it from her cook book " Lucinda's Rustic Kitchen". and sent me this photo and recipe via e-mail, of course,I tweaked it... ;)
This is my new way to serve carrots. My family loves them prepared this way- hope you do too!
Thank you Maria for sending this to me and also thanks to Lucinda Scala Quinn for her recipe. Although I tweaked it.

pinch tips: How to Wash Fruits & Vegetables



4 -6 servings


5 Min


5 Min


Stove Top


4-6 large
carrots, peeled and cut into matchsticks, i used pre cut up from produce
2 Tbsp
olive oil, extra virgin
1 tsp
1/3 c
water to cover slightly, may need a little more, not much though
2 Tbsp
minced onion, i used green onion and some tops
1 tsp
granulated sugar, i used brown sugar
1 Tbsp
red wine vinegar, i used cranberry wine vinegar
1/4 tsp
fresh ground black pepper, i used white pepper
2 Tbsp
fresh mint leaves,minced, optional- i used

Directions Step-By-Step

Place the carrots, olive oil, 1/2 the salt and water in a large saucepan over high heat.

Bring to a boil and cook until the water has evaporated, about 7 minutes- keep a watch on them so they don't scorch.
Stir in the onion and cook for 1 minute. Add the sugar and mix.

Add the vinegar, pepper, and remaining salt and stir until there is a glaze coating the carrots, about 30 seconds.
Remove from the heat and stir in the mint. Place in serving bowl.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian