I came across this Carote in Agrodolce recipe – Italian sweet and sour carrots – when I was looking for a way to give the humble carrot a little lift. Whilst smothering them in honey can be great, it can make them quite sickly, and often overpowers any other meat or vegetables on the plate.
Despite Italy producing almost 10,000 hectares of carrots each year, there doesn’t seem to be many dishes where the carrot is the star of the show. I can only assume that most of Italy’s carrot production goes into soffritto which is of course a cornerst of Italian cooking. For this reason, carrot in agrodolce was a real find.
What does ‘Agrodolce’ Mean
Agrodolce means “sweet and sour,” and it is a classic Italian cooking technique. The combination of sugar and vinegar dates back to the island’s history of Arab influence, where the balance of flavours was a defining characteristic of their culinary tradition.
While Carote in Agrodolce is popular across Italy, it is particularly beloved in Sicily, where sweet and sour flavours appear in many dishes, such as Sicilian Fegato all’Agrodolce (sweet and sour veal liver) and zucca in agrodolce (sweet and sour pumpkin). These dishes often appear on festive tables, particularly during seasonal feasts and religious celebrations. But really they can be eaten at any time. In fact, I like to serve them with a roast chicken dinner.
How to Make Carote in Agrodolce
As with all Italian vegetable sides, this is very simple, and can be made from stock ingredients. The mild sweet and sour flavour complements the natural sweetness of the carrots and they taste delicious.
1. Cook the Carrots
- Place the sliced carrots in a pot and add just enough water to cover them.
- Then bring to a boil, then lower the heat to a gentle simmer.
- Cook until the carrots are tender but still slightly firm (about 10 minutes).
- Drain the carrots, but reserve 200ml of the cooking water to use for the sauce.
2. Prepare the Sweet and Sour Sauce
- Melt the butter in a pan over low heat.
- Then stir in the flour to form a light roux.
- Gradually add the reserved carrot stock, stirring continuously to avoid lumps.
- Cook until the sauce thickens slightly.
- Stir in the sugar and white wine vinegar, letting the flavors meld over medium heat for about 1 minute.
3. Combine and Serve
- Add the cooked carrots to the pan, stirring to coat them evenly in the sauce.
- Mix in the chopped parsley and season with salt and black pepper.
- Serve immediately as a warm side dish.
When to Serve Carote in Agrodolce
This dish is incredibly versatile:
- Everyday Meals – A simple yet flavorful side for grilled meats or roasted dishes.
- Festive Dinners – A great addition to holiday spreads, particularly in Sicilian households.
- Spring and Summer – Light enough to accompany fresh seafood dishes.
• • Autumn and Winter – Comforting alongside hearty roasted meats and stews.
Serve with grilled chicken, or pork chops, or with any roast dinner.
Buon appetito! 🇮🇹
More Sicily Recipes
- Pasta alla Norma – Sicily’s most celebrated pasta dish – rigatoni with fried aubergine, tomato, basil and ricotta salata.
- Pollo all’Arancia – chicken braised in white wine and fresh orange juice. The Arab influence on Sicilian cooking in one dish.
- Pasta con Broccoli Arriminata – a distinctly Sicilian pasta with broccoli, anchovies, raisins and pine nuts.
Carote in Agrodolce – Italian Sweet and Sour Carrots
Ingredients
- 500 g carrots (peeled and sliced)
- 200 ml carrot stock (reserved from boiling the carrots)
- 2 tbsp butter (unsalted)
- 1/2 tbsp plain flour
- 1 tbsp sugar
- 1 tbsp white wine vinegar
- flat leaf parsley (finely chopped)
- Salt and freshly ground black pepper (to taste)
Instructions
- Put the carrots in just enough water to cover them and bring to the boil, then reduce the heat to a simmer until the carrots are cooked but still firm.
- Drain the carrots, reserving 200 ml of the carrot’s boiling water.
- Make a roux by melting the butter over a gentle heat and stirring in the flour. When the mixture thickens, add the carrot stock a little at a time until well incorporated and the sauce thickens slightly.
- Add the sugar and white wine vinegar, and stir for a minute over a medium heat.
- Add the carrots, stir in the chopped parsley and season with salt and freshly ground black pepper, and serve.