Sweet-and-Sour Baby Carrots

Ingredients for Sweet-and-Sour Baby Carrots

• 900g baby carrots, peeled and green tops trimmed to 1 1/2 inches

• 1 tablespoon extra-virgin olive oil

• 60ml red-wine vinegar

• 1 1/2 tablespoons sugar

How to make Sweet-and-Sour Baby Carrots

Preheat the oven to 218°C.

Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.

Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.