Caramelised carrots & onions

Caramelised carrots & onions

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(33 ratings)

Prep: 15 mins Cook: 40 mins


Serves 8
The perfect caramelised carrots to accompany any roast - try them alongside your Christmas turkey

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal129
  • fat7g
  • saturates4g
  • carbs15g
  • sugars13g
  • fibre3g
  • protein2g
  • salt0.15g
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  • 500g carrot, peeled and cut into long chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 red onion, peeled and quartered with root intact
  • 3 sprigs thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tbsp soft brown sugar
  • 3 tbsp red wine
  • 1 tbsp good-quality balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  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.

  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.

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Comments (43)

jessica75x's picture

This recipe for caramelized carrots and onions is simply delicious!! My old recipe had too much sugar so I couldn't have it for years, this one's much better anyway :) It's hard to eat right with diabetes, but when you have tasty recipes to choose from it makes things so much easier!!!

12 years ago when I was diagnosed with diabetes I didn't know how much of an impact it would have on my life...

I'd pay over $5000/year in supply costs.. I was worried sick my children may not develop normally, I'd always be worrying about the possible future complications.. I'd find it hard to stay motivated to continue treatment.

My friend told me about a Doctor she saw on Oprah.. she said the Doctor created a program on how to reverse diabetes, I found it at I'm frickin tired of worrying about syringes, pens, lancets, pump sets, blood work, IV's so I've been giving it a try...

Results so far: My fasting blood sugars were 230-250 range, three weeks after following the program I'm in the 120s.. I'm hoping to get into the 70s and stay there for good.

Everything is coming into normal ranges but I think I'll always be diabetic for life. If I don't follow the protocol I'll go back to my old numbers right?

Has anyone else tried the program? If so how did it work for you I'd really like to hear..

Thanks so much!

fiznlil's picture

I've just made this ready to reheat on Christmas Day. I had a bottle of mulled wine in the cupboard, so used that rather than ordinary red wine. Smells and tastes lovely!

Sarja83's picture

This was so easy and a great way to change up the Sunday Roast. I cooked served with a roast chicken and everyone loved it. Took the advice of comments below and used less onions

sabbsa's picture

Even better let overnight as it becomes more flavoursome & sticky. I love onions and even I would say reduce those by half.

lizleicester's picture

Used ordinary onions (slightly fewer than in recipe) and it was a delicious side dish with Beef Bourguignon (on this site).

shlush's picture

I thought the same as some others have said that the quantity of onions to carrots was a little off.
The carrots were really beautifully tasty but I found the onions a little overpowering.
When I do these again I'll change the quantities and cook a little longer - and with a bit more balsamic vinegar as that really made it!

markelnevo's picture

Superb side dish for any roast! Firm favourite in our family. :-D

jfergie284's picture

This recipe is delicious. I'll be making it again and again. :))

handbaglady's picture

Just made this for dinner, went beautifully well with some grilled lamb steaks. I'm definitely making them again, really easy to prepare I think I'll fry off some fennel seeds first with the butter and oil next time though.

nwilliams87's picture

Amazing! I cut the carrots up into small circles and cut the onions up much smaller too which reduced the cooking time massively. Will definitely do these again!

nwilliams87's picture

Loved this! Just made it to make a Sunday Roast a bit more exciting. My only problem was I wish I had done more! I sliced the carrots into circles so it didn't take so long to fry. Beautiful.

janearook's picture

My favourite carrot recipe - I sometimes add other veg like peas and/or frozen baby broad beans

winnietherat's picture

They were perfectly ok but not as caramelised as I suspected and probably wouldn't make again. Ratios of veg worked perfectly

orange_blossom's picture

These are delicious. Made to accompany xmas dinner. I didn't pay much attention to quantities of veg as I used the amount I thought we would like to eat. Will be making again.

flirtinflight's picture

so delicious - would make these again!

imicola's picture

Delicious, really easy and can be made ahead...what could be better! The only change i made was using more carrots (700g) and less onions (4) as I find not everyone is as much a fan of onions as myself!

ashleyhouston71's picture

did this for xmas this year, i didnt have any soft brown sugar so i used muscavado instead, it didnt work as well, they werent very sweet and just tasted of the wine, will try again with the right sugar

crumbles's picture

Made these 2 days in advance for Christmas dinner & really glad I did. Delicious, everyone enjoyed them & they heat up really well, will be making again.

spongemaker1's picture

I also reduced the amount of onion & added some small steamed baby carrots as
I thought the dish looked a bit dull, but it was tasty.

hydrogen's picture

Had these at christmas dinner so tasty and very easy. I made them a few hours ahead of time and then re-heated for 5 minutes in the microwave. I will definitely do them again.


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