Carrots Agrodolce with Currants

Like dude, that title amiright? Agrodolce means something about sweet and sour, and I’m 90% sure it’s Italian. You don’t get that kind of half assed explanation outta the Barefoot Contessa, now do you! If you can’t blaze your own path, store bought is fine.

This is the culmination of a long search for a carrot side dish. I don’t know why I made this my thing- the THING- I worked towards for years. But I always knew there had to be more to these orange bastards than I’d run across so far. Roasted baby carrots left me bored. Various other glazed carrot recipes always came out kinda weird or bland or required celery salt.

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The enigmatic jerks!

But this one? Tangy, not cloyingly sweet, and the currants upped the flavor depth. (Upped? Not deepened? Odd choice, brain.) Also, when done in the pan after cooking pork chops or chicken, you also incorporate the fond from the meat and the whole thing then gets served over said cut of meat as a sauce. Bitchin.

Ingredients:

½ smallish yellow onion, chopped
5-7 carrots, cut into rounds about 1/3 of an inch thick. Approximately.
2 Tbsp. olive oil
2 Tbsp. honey
4 Tbsp. red wine vinegar
4 Tbsp. currants, more or less
Salt and pepper to taste

In a pan over medium heat (after cooking pork or chicken, or can also be done in clean pan if required) add a good glug ( thats 2 Tbsp-ish) olive oil. If you are cooking the carrots after cooking meat make sure you have enough oil and your heat low enough that you don’t burn the fond. Once oil is heated, add the chopped onion and salt and pepper. Stir occasionally, scraping bottom to loosen fond, until onions are softened and starting to turn golden. Add carrots; stir once and then let sit for 2 minutes before continuing to stir and scraping the fond. Once carrots start to soften a little add honey, currants and vinegar, stirring regularly from here on out (another couple of minutes). If the sauce starts to dry you can add a little water. Continue scraping fond until you have a nice glaze that has coated the carrots and a bit of extra sauce. Serve as a side dish or spoon over meat if at all humanly possible.

I had this tonight with pan seared pork chops, sautéed spinach with red pepper flake and garlic, and wild rice. Spooned the carrots half over the pork and half over the rice. Pretty as a picture and tasted like I’d pay $26 for it in a restaurant.

Linking up with Samantha over at Fake Fabulous Here- check it out!

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