Best 14 Sweet Sour Carrots Recipes

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Are you in the mood for something tangy and sweet, but don't want to sacrifice your health goals? These Sweet and Sour Carrots offer a delightful balance of flavors without compromising on nutrition. Made with simple, fresh ingredients, this dish is not only easy to prepare but also packed with vitamins and minerals.

In this article, you'll find three variations of Sweet and Sour Carrots, each offering a unique twist on this classic side dish. Whether you prefer a traditional approach or are looking for something a bit more adventurous, these recipes have got you covered. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that's both delicious and wholesome.

Here are our top 14 tried and tested recipes!

SWEET-AND-SOUR CARROTS



Sweet-and-Sour Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.

SWEET AND SOUR CARROTS OR COPPER PENNIES



Sweet and Sour Carrots or Copper Pennies image

Provided by Food Network

Categories     side-dish

Time 50m

Number Of Ingredients 9

2 pounds carrots
1 can tomato soup
1 cup vegetable oil
1 cup sugar
2 cups vinegar
1 teaspoon dry dill
1 teaspoon salt
1 large green pepper, diced
1 large onion, diced

Steps:

  • Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.

SWEET & SOUR CARROTS



Sweet & Sour Carrots image

"I wanted to try serving carrots differently and everyone raved over these." You'll love the combination of flavors and colors. Delores Romyn - Stratton, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 pound medium carrots, cut into 1-inch slices
1 medium green pepper, cut into 1-inch chunks
1 can (20 ounces) unsweetened pineapple chunks, undrained
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce

Steps:

  • Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 459mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein.

SWEET-AND-SOUR BABY CARROTS



Sweet-and-Sour Baby Carrots image

Categories     Vegetable     Side     Roast     Passover     Vegetarian     Vinegar     Carrot     Spring     Healthy     Kosher     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 4

2 pounds baby carrots, peeled and green tops trimmed to 1 1/2 inches
1 tablespoon extra-virgin olive oil
1/4 cup red-wine vinegar
1 1/2 tablespoons sugar

Steps:

  • Preheat the oven to 425°F.
  • 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.

SWEET AND SOUR CARROTS



Sweet and Sour Carrots image

This is an easy and tasty new way to make carrots. Mom makes this alot when we have guests, and it's always the first dish to run out.

Provided by Emoximuu

Categories     Vegetable

Time 20m

Yield 2/3 cup, 4 serving(s)

Number Of Ingredients 8

3 cups sliced carrots
4 green onions, chopped
1/4 cup unsweetened pineapple juice
2 tablespoons honey
2 tablespoons butter
1 tablespoon vinegar
1 teaspoon cornstarch
1 teaspoon soy sauce

Steps:

  • Boil sliced carrots until crips-tender; drain and remove from pan.
  • In the same pan combine all other ingredients, cook over medium until bubbly.
  • Add carrots back into the pan, stir and cook until heated through.

SWEET-AND-SOUR CHICKEN THIGHS WITH CARROTS



Sweet-and-Sour Chicken Thighs with Carrots image

Categories     Chicken     Poultry     Passover     Quick & Easy     Carrot     Spring     Kosher     Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 14

8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 tablespoons olive oil
1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
1 lb carrots (6 medium), cut diagonally into 1-inch pieces
2 tablespoons minced garlic
1/2 cup water
1/4 cup fresh lemon juice
2 tablespoons mild honey
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh cilantro

Steps:

  • Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
  • Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.
  • Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.

SWEET AND SOUR CARROTS



Sweet and Sour Carrots image

Provided by Food Network

Number Of Ingredients 13

6 medium carrots, peeled and sliced on the bias
1/2 medium onion, finely chopped
1/4 cup parsley, finely chopped
1/2 tablespoon paprika
1/2 tablespoon black pepper
1/2 tablespoon teaspoon cinnamon
1/4 teaspoon chili flakes
2 tablespoons sugar
1 cup orange juice
1/2 cup red wine vinegar
2 ounces extra virgin olive oil
Pinch salt
1 orange peeled and sliced, for garnish

Steps:

  • Bring a pot of salted water to boil and add the sliced carrots, cook until the carrots are just tender. Strain the carrots and let sit for 10 minutes. In a large bowl add the cooled carrots, onions, parsley, paprika, black pepper, cinnamon, chili flakes, 2 tablespoons sugar, 1 cup orange juice, 1/2 cup red wine vinegar, 2 ounces olive oil. Season to taste with salt. Mix all the ingredients together well and refrigerate for 20 to 30 minutes. Garnish salad with 1 orange, peeled and sliced.

SWEET AND SOUR BEEF CUBES WITH BABY CARROTS



Sweet and Sour Beef Cubes With Baby Carrots image

Make and share this Sweet and Sour Beef Cubes With Baby Carrots recipe from Food.com.

Provided by weekend cooker

Categories     Roast Beef

Time 9h20m

Yield 4 dishes, 4-6 serving(s)

Number Of Ingredients 9

1 (2 lb) boneless chuck roast
1/2 cup flour
salt and pepper
1 medium onion, sliced
1/2 cup chili sauce
3/4 cup packed brown sugar
1/4 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 (16 ounce) package peeled baby carrots

Steps:

  • Cut beef into 1 -inch cubes and dredge in flour, salt and pepper.
  • In a large skillet, brown beef in a little oil, and place in slow cooker.
  • Add remaining ingredients plus 1 cup of water.
  • Cover and cook on low for 7-8 hours.
  • Add carrots and cook an additional 1 1/2 hours.

Nutrition Facts : Calories 880.3, Fat 44.8, SaturatedFat 18, Cholesterol 156.5, Sodium 737.7, Carbohydrate 71.8, Fiber 4.9, Sugar 50.3, Protein 45.1

SWEET AND SOUR CHICKEN THIGHS WITH CARROTS



Sweet and Sour Chicken Thighs With Carrots image

The honey and lemon give this delicious chicken a lovely sweet and sour flavour. Serve with your choice of potatoes for a great meal!

Provided by MarieRynr

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

8 small chicken thighs, with skin and bone, trimmed of excess fat
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 tablespoons olive oil
1 large onion, halved lengthwise, then cut lengthwise into 1/4 inch wide strips
6 medium carrots, cut diagonally into 1 inch pieces
2 tablespoons minced garlic
1/2 cup water
1/4 cup fresh lemon juice
2 tablespoons mild honey
1 tablespoon finely chopped fresh flat leaf parsley
1 tablespoon finely chopped fresh coriander

Steps:

  • Pat chicken dry. Stir together 1 1/2 tsp salt with paprika, cinnamon and pepper. Rub onto chicken.
  • Heat oil and brown chicken in 2 batches, turning over once, about 10 minutes per batch.
  • Transfer browned chicken to a plate.
  • Discard all but 3 TBS of fat from the skillet and add onion and carrots. Sprinkle with remaining 1/2 tsp salt and pepper to taste. Cook over moderate heat, stirring occasionally until onion softens and begins to brown, about 8 to 10 minutes. Add garlic and cook, stirring 1 minute longer.
  • Return chicken to skillet, skin side up, nestling it into vegetables. Stir together honey, water, lemon juice until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary skim fat from sauce, then add salt to taste.
  • Sprinkle with herbes just before serving.

Nutrition Facts : Calories 540.7, Fat 34.1, SaturatedFat 9, Cholesterol 157.9, Sodium 1372.9, Carbohydrate 24.9, Fiber 3.8, Sugar 14.9, Protein 34.2

SWEET AND SOUR CABBAGE AND CARROTS



Sweet and Sour Cabbage and Carrots image

Make and share this Sweet and Sour Cabbage and Carrots recipe from Food.com.

Provided by Parsley

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 lb green cabbage, chopped into 1-inch pieces, about 1/2 head
3 medium carrots, pared and cut into 1/8-inch slices
1 cup chopped onion
2 tablespoons brown sugar
1/4 cup reduced sodium soy sauce
1 tablespoon cider vinegar
1/4 teaspoon pepper

Steps:

  • In a large skillet over medium-high heat, melt butter.
  • Add to the skillet the cabbage, carrots, onion and brown sugar.
  • Cook, stirring often, for about 10-12 minutes until the veggies are well-browned and softened. (The veggies should lightly scorch).
  • Remove from heat and stir in the soy sauce, vinegar and pepper.
  • Serve hot.

Nutrition Facts : Calories 149.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 637.6, Carbohydrate 23, Fiber 5, Sugar 14.5, Protein 3.2

SWEET AND SOUR CARROTS



Sweet and Sour Carrots image

I've rounded out many dinners with my carrots. I like them best with a main dish of roast turkey, brisket or braised short ribs.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup sugar
1/4 cup orange juice
2/3 cup dried cranberries
2 tablespoons grated orange zest
3 tablespoons butter
2 pounds fresh carrots, sliced
1/3 cup water
1/4 cup pine nuts, toasted
4 teaspoons sherry vinegar
1/2 teaspoon salt

Steps:

  • In a small saucepan, combine the sugar and orange juice. Cook and stir over low heat for 2 minutes or until sugar is dissolved. Remove from the heat. Stir in cranberries and orange zest; set aside., In a large saucepan, melt butter. Add carrots and water; stir until well coated. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until carrots are crisp-tender. , Stir in the pine nuts, vinegar, salt and cranberry mixture. Simmer, uncovered, for 5-7 minutes or until carrots are tender.

Nutrition Facts : Calories 184 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 283mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 5g fiber), Protein 3g protein.

SWEET-SOUR BEANS AND CARROTS



Sweet-Sour Beans and Carrots image

I love German food, so I tried out the recipe for this on my family and they really like it. I like to serve this side dish with German noodles and pork cutlets or a roast.-Sherry DeHaann, Hays, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 cups sliced carrots
4 cups frozen cut green beans
4 bacon strips, diced
2 medium onions, finely chopped
2 medium tart apples, peeled and diced
1/4 cup cider vinegar
2 tablespoons sugar
1 teaspoon salt

Steps:

  • Place carrots in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4 minutes. Stir in beans. Return to a boil. Cook mixture 5-6 minutes longer or until the beans and carrots are tender. Drain., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onions in drippings until tender. add the apples, vinegar, sugar and salt; mix well. Cover and cook until apples are tender, about 2 minutes. Stir in the bean mixture; heat through. Sprinkle with bacon.

Nutrition Facts :

SWEET AND SOUR CARROTS



Sweet and Sour Carrots image

Make and share this Sweet and Sour Carrots recipe from Food.com.

Provided by Dienia B.

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1 lb carrot
1 green pepper
8 ounces chunk pineapple (reserve juice)
1/2 teaspoon salt
2 tablespoons vinegar
2 teaspoons soy sauce

Steps:

  • Peel carrots and cut on the diagonal. in wok add 1 cup water add carrots
  • Cook them until barely tender; add bell pepper that has been cut into 1 inch squares.
  • Cook 3 minutes; drain wok . Set carrots and peppers aside.
  • Drain pineapple, saving the juice. Add enough water to the juice to make 1/3 cup. Add salt, vinegar and soy sauce. put into wok
  • Cook until bubbly; add carrots and bell peppers; serve hot.

SWEET AND SOUR CARROTS



Sweet and sour Carrots image

I have had this recipe a few years got it out of a recipe book.It is so good.

Provided by shirley terhaar

Categories     Vegetables

Time 35m

Number Of Ingredients 8

1 16 -ounce bag small carrots or 4 cups 1/2 inch sliced carrots
3/4 c suger
3/4 c cider or flavored vinegar
2 tsp mustard seed
1 tsp celery seed
1 1 1/2 inch cinnamon stick,broken in half
3 whole cloves
1 bay leaf

Steps:

  • 1. Cook carrots in salted water for 5 to 7 minutes ,Until tender crisp ,drain ,reserving 3/4 cup of cooking water.
  • 2. Combine reserved water,suger,vinegar,mustard seed,celery seed,cinnamon,cloves and bay leaf in saucepan.Bring to boil and simmer 10 minutes ;Add carrots and bring to boil.
  • 3. Pack into hot sterilized jars.Adjust lids.Process in hot water bath for 30 minutes .Makes 2 pints.

Tips:

  • Choose the right carrots: Look for fresh, firm carrots with no blemishes or bruises. Younger carrots tend to be sweeter and more tender.
  • Cut the carrots evenly: This will help them cook evenly. If you are using a food processor, be sure to use the slicing blade.
  • Don't overcrowd the pan: If you overcrowd the pan, the carrots will not cook evenly and will become mushy.
  • Use a heavy-bottomed pan: This will help to prevent the carrots from sticking to the pan.
  • Don't overcook the carrots: Overcooked carrots will be mushy and bland. Cook them just until they are tender-crisp.
  • Add the vinegar and sugar at the end of cooking: This will help to preserve the bright color of the carrots.
  • Serve the carrots warm or at room temperature: Sweet and sour carrots can be served as a side dish or as a snack.

Conclusion:

Sweet and sour carrots are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are a good source of vitamins and minerals, and they are also a low-calorie food. With a few simple ingredients and a little bit of time, you can make a delicious batch of sweet and sour carrots that will be a hit at your next meal.

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