Sweet and sour baked carrots
6 servings
60 minutes
Sweet and sour baked carrots are a refined dish of Russian cuisine that combines simplicity and vibrant flavor. The finely balanced acidity of red wine vinegar and the soft sweetness of sugar highlight the natural caramelization of mini carrots during baking. This dish can serve as an original side for meat or fish, as well as a light snack on its own. Historically, Russian cuisine is known for transforming simple ingredients into rich flavor compositions, and this recipe is a perfect testament to that. When serving it at the table, it can be garnished with fresh herbs or nuts, adding new textural notes. The result is an appetizing appetizer that pleases the eye and delights everyone who tries it.
1
Preheat the oven to 220 degrees.
2
In a small dish, mix the carrots with a little salt and pepper. Bake in the oven until soft, about 20 minutes.
- Baby carrots: 900 g
- Salt: to taste
- Ground black pepper: to taste
3
In a small bowl, mix vinegar and sugar and stir until the sugar dissolves. Drizzle over the carrots, mix, and place in the oven for another 5-8 minutes until all the liquid evaporates.
- Red wine vinegar: 0.3 glass
- Sugar: 1.5 tablespoon
