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Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.
Photograph by Antonis Achilleos
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$149.95 
Photo: Sweet-and-Sour Carrots Recipe
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By bobby22863_445650
Normal, IL
on February 19, 2012
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They were ok, but there wasn't nearly enough sauce to flavor that amount of carrots. If I made this recipe again, I will double the amount of sauce.
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