I like carrots, but when they’re part of a holiday meal, I think they should have a little pizzazz. Hence the creation of escovitch carrots. It’s a sweet and sour side dish, which is so interesting alongside other holiday dishes.
There’s a lot of flavor to these carrots and it’s all about the dressing. The garlic, shallots, ginger, vinegar, pineapple juice, and agave makes them lip smacking good. The scotch bonnet in this recipe makes it spicy too, you can add more or less than the recipe asks for dependent upon your tolerance for spicy food.
My inspiration for escovitch carrots, came from the highly celebrated Caribbean dish, escovitch fish. It is highly celebrated because it is usually prepared during the Easter holidays, on Good Friday.
We love the Easter holidays in London, we have a four-day weekend and spend time with our families.
Many Caribbean families adhere to the religious tradition of abstaining from meat on Good Friday, and in London, we often prepare escovitch fish. Caribbean people are passionate about food and escovitch excites them.
So I thought, why not add some excitement to a side dish, and escovitch carrots was born.
You won’t have to worry about dishing up boring side dishes this holiday season, escovitch carrots has you covered.