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Caramelised carrots & onions

Caramelised carrots & red onions in a white serving bowl

Caramelised carrots & onions

Name: Caramelised carrots & onions
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: British
Ingredients: 500g carrot peeled and cut into long chunks; 50g butter; 1 tbsp olive oil; 8 red onions peeled and quartered with root intact; 3 sprigs thyme; 1 tbsp soft brown sugar; 3 tbsp red wine; 1 tbsp good-quality balsamic vinegar

Cathryn Evans

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Serves 8

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.7 out of 5.43 ratingsRate

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The perfect caramelised carrots to accompany any roast - try them alongside your Sunday lunch or Christmas turkey

Healthy

Vegetarian

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Classic roast turkey

A star rating of 4.9 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

500g carrot

peeled and cut into long chunks
50g butter
1 tbsp olive oil
8 red onions

peeled and quartered with root intact
3 sprigs thyme
1 tbsp soft brown sugar
3 tbsp red wine
1 tbsp good-quality balsamic vinegar

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Nutrition: per serving

kcal129
fat7g
saturates4g
carbs15g
sugars13g
fibre3g
protein2g
salt0.15g

low

Method

step 1

Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
step 2

Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.

Recipe from Good Food magazine, December 2006

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A star rating of 4.7 out of 5.43 ratings

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