Caramelised carrots & onions
The perfect caramelised carrots to accompany any roast – try them alongside your Christmas turkey
-
Prep:15 mins
Cook:40 mins
- Serves 8
- Easy
Nutrition per serving
-
kcal 129
-
fat 7g
-
saturates 4g
-
carbs 15g
-
sugars 13g
-
fibre 3g
-
protein 2g
-
salt 0.15g
Ingredients
- 500g carrot, peeled and cut into long chunks
- 50g butter
- 1 tbsp olive oil
- 8 red onion, peeled and quartered with root intact
- 3 sprigs thyme
- 1 tbsp soft brown sugar
- 3 tbsp red wine
- 1 tbsp good-quality balsamic vinegar
Method
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.
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.
