Tonnemaker Farms Caramelized Carrots

with Ricotta, Cilantro, Agrodolce

Serves 4


Serve with Januik Ciel du Cheval Vineyard Syrah

Try this dish with Januik Ciel du Cheval Vineyard Syrah. The wine’s black tea notes pair wonderfully with the ricotta and the refined structure of the wine plays well with the sweet and sour notes of the gastrique and the earthiness of the carrots.


  • 1 pound farm-fresh carrots -- our favorites are from Oxbow, Local Roots, or Tonnemaker Farms
  • 1.5 red onions, julienned
  • ¼ cup olive oil
  • ¾ cup ricotta cheese, store bought or homemade seasoned with chives, lemon zest, parsley, Extra-Virgin olive oil, salt and pepper
  • ¼ cup cilantro, stemmed and minced
  • ¼ cup white sugar
  • ½ cup Sherry vinegar
  • ¼ cup honey
  • 1 Tb maple syrup

Method of Preparation

  1. Preheat oven to 375 F , Toss carrots with onions and olive oil, season with salt and pepper
  2. Roast Carrots for 18-20 minutes or until caramelized.
  3. Remove from oven and toss carrots with agrodolce, cilantro and dot with ricotta.
  4. Agrodolce - Mix sugar with .1/4 cup water and make a caramel base by adding vinegar and maple syrup, then reducing on medium heat for 5-8minutes or until syrup consistency.
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