This past Christmas, Roark and I planned on staying home and cooking a big dinner together. I decided that I wanted the meal to be all Italian, since it’s my favorite type of food to cook and eat. The centerpiece was this rich baked macaroni dish, since I knew Roark couldn’t live without his cheese fix. And to balance the meal out, I scoured my recipe books finding three new winter vegetable side dishes to try. It was the perfect Christmas dinner, simple and easy in the kitchen, relaxing and joyful at the table.
One of those side dishes was so impressive that it quickly became a staple in my kitchen all year long- Two Vinegar Carrots. Full on flavor, it shook up my winter vegetable routine serving as a great complement to most anything I made.
Thankfully, winter is slowly coming to an end as told by my horrendous allergies. In just a few short weeks, the market will soon be flooded with colorful berries and lush tomatoes all bursting with flavor. But until then, we still have the hearty carrot, loyal friend to us all winter long. In thanks for its servitude, I’m sharing this recipe with you all- another way to appreciate this orange beauty before the season changes and we start devouring juicy strawberries by the bucketful. Thank you carrot, and check you later!
- 8 Large Carrots, peeled and bias cut a ½-inch thick
- 2 Tablespoons Olive Oil
- 3 Shallots
- ¼ Cup Red Wine Vinegar
- 2 Tablespoons Balsamic Vinegar
- 2 teaspoons minced fresh Oregano leaves
- Bring a large pot of water to a boil. Add the Carrots and Salt to the water, and cook them until they are halfway done, about 10 minutes. Drain the carrots and set them aside.
- In a large skillet, heat the oil. Add the Shallots, sautéing them until they begin to brown. Add the Carrots, stirring to coat them in the oil, continuing to cook for 1 minute. Pour both the Vinegars on top of the Carrots and toss in the Oregano. Stir the Carrots over high heat while the Vinegar evaporates completely. Sever immediately.