Sweet and Sour Carrots with a Little Kick

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Add as much heat as you want. We found ¼ tsp of Cayenne Red Chili EVOO was plenty! Barb L.

Serves: 4


½ cup water

14 oz carrots, peeled and cut into 1 ½” pieces on the diagonal (this recipe works best with whole carrots)

¼ cup green onions, cut on the diagonal into ½” pieces, ends trimmed, whites and light green parts only

1 Tbsp Flying Olive Toasted Sesame Oil

3 cloves sliced garlic

2 Tbsp Flying Olive Serrano Honey, Gravenstein Apple, or Honey Ginger Balsamic or Specialty Vinegar

¼-? Tsp Flying Olive Cayenne Red Chili Extra Virgin Olive Oil (HOT!), Chipotle (just a little heat), or Harissa (medium heat) Extra Virgin Olive Oils, optional

¼ tsp salt

½ tsp toasted sesame seeds


Combine the water with the carrots in a skillet over medium-high heat. Bring to a boil. Reduce heat and simmer, partially covered, for about 6 minutes, stirring occasionally.  Increase the heat to medium-high and cook, uncovered for about 4 minutes or until liquid evaporates.

Add the green onions, Flying Olive Toasted Sesame Oil, and sliced garlic. Cook for 3 minutes. Add in the Flying Olive Balsamic Vinegar of Choice, Flying Olive Spicy EVOO of Choice, and the salt and pepper. Simmer, stirring occasionally, until the sauce coats the carrots and is slightly thickened.

Garnish with the sesame seeds and serve.

Submitted by Barb L.