Sweet and Sour Carrots

, from Issue #11. August, 2015
Photography by Vanessa Wu.
Sweet and Sour Carrots

The Arab influence on the cuisine of Sicily is depicted in the many sweet and sour dishes typical of the island. Many of these will also contain dried fruits and spices not normally associated with Italian food. This is such a delicious way to prepare carrots that you may never eat plain boiled carrots again.

Serves: 6


1 kilo carrots, peeled
3 tablespoons olive oil
4 tablespoons red wine vinegar
3 tablespoons caster sugar
¼ teaspoon cinnamon
3 cloves garlic, thinly sliced
3 tablespoons currants
3 tablespoons pinenuts, toasted
2 tablespoons chopped flat leaf parsley or mint


Preheat the oven to 180°C. Slice the carrots into long strips using a sharp knife or a mandolin.

Place on a large baking tray, toss with the oil and season with salt and freshly ground pepper. Roast until tender and lightly coloured, turning once during cooking. Transfer to a wide shallow dish.

Place a small saucepan over a medium heat and add the vinegar, sugar, cinnamon, garlic, currants and the pinenuts. Bring to the boil and simmer for 1-2 minutes. Tip the contents of the saucepan over the carrots and add the herbs. Toss to combine and taste for seasoning. Allow the carrots to sit for at least 2 hours before serving, turning in the marinade a couple of times.

To serve: Lift the carrots onto a serving platter and drizzle over any remaining dressing. Garnish with extra herbs if desired.