Yield: 8 servings.
1 pound raw baby carrots (or 4 cups), cut lengthwise
1 small Vidalia onion, sliced very thin
1 (6-ounce) can tomato paste
½ cup light brown sugar
¼ cup canola oil
½ cup apple cider vinegar
½ teaspoon ground cinnamon
1 tablespoon Worcestershire, or to taste
1 teaspoon dry mustard
1 teaspoon salt
Zest from one lemon (plus more for garnish)
Wash carrots and place in a saucepan. Add 1 cup of water and cook on medium heat until carrots are crisp-tender. Drain and place in a glass mixing bowl. Add the sliced onions and toss.
In a medium saucepan, whisk together the tomato paste with all of the remaining ingredients. Bring to a boil, reduce heat, and simmer for about 5 minutes. Pour hot marinade over the carrot mixture, cover, and refrigerate for 24 hours, stirring occasionally.
Use a slotted spoon to transfer to a serving dish and serve as a cold side salad. Garnish with additional lemon zest if desired.
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
