Caramelised carrots & onions

Recipe uploaded by

Cathryn Evans

9 ratings

Recipe by Cathryn Evans

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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.

Per serving

129 kcalories, protein 2g, carbohydrate 15g, fat 7 g, saturated fat 4g, fibre 3g, salt 0.15 g

Latest comments and suggestions

• Debra from Hull

  27 December 2007

  Debra from Hull rated and commented on this recipe

  

  Very easy - did them for Boxing day dinner. Would use recipe again.

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• Jacqui

  01 January 2008

  Jacqui commented on this recipe

  Had these for christmas lunch after given the recipe by someone - perfect! Definitely do these again.

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• Meme

  12 January 2008

  Meme rated and commented on this recipe

  

  This is a lovely recipe. When we have a dinner party I make them the day before and then reheat.

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• Sajan

  12 February 2008

  Sajan commented on this recipe

  would put more carrot and less onion next time I make this, but it was very popular around the table.

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• Ellie

  30 March 2008

  Ellie rated and commented on this recipe

  

  delicious - have these for christmas dinner and the leftovers are lovely cold on boxing day...and i say all this even though i passed out after chopping my finger rather than the carrott - they must be good!

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• Elaine

  27 September 2008

  Elaine commented on this recipe

  I have made these today - stunning.

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• danf21

  12 December 2008

  danf21 commented on this recipe

  Tried these tonight and was impressed, they've now been added to the Christmas lunch menu. Think I may add in some parsnips as well.

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• busymummy

  21 December 2008

  busymummy commented on this recipe

  can you freeze this and reheat?

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• Tracinda

  29 December 2008

  Tracinda rated and commented on this recipe

  

  Since cooking this for my boyfriend ages ago, He asks for them now every time we have roast dinner! Also cooked them for christmas dinner with friends recently which went down a treat. A bit time consuming to cook, but well worth the effort!

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• bev

  02 February 2009

  bev rated and commented on this recipe

  

  firm favourite good dinner party stand by

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• Anna Ayling

  09 March 2009

  Anna Ayling rated and commented on this recipe

  

  Yum!

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• annemiek

  06 April 2009

  annemiek rated and commented on this recipe

  

  served them as part of a veggie meal. great!

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• shoe2boot

  11 April 2009

  shoe2boot rated and commented on this recipe

  

  Highly Recommend This As A Prepare Ahead Veggie Dish. Lovely Flavours And Reheats Beautifully :o)

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• Ben

  08 October 2009

  Ben rated and commented on this recipe

  

  I made this at Christmas for the first time in 2007, and found that there was way too much onion compared to carrot. This Christmas I'll be using three onions instead of eight, and maybe a few more carrots to compensate. Lovely recipe though.

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Ingredients

• 500g carrots , 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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 500g carrots , 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

Per serving

129 kcalories, protein 2g, carbohydrate 15g, fat 7 g, saturated fat 4g, fibre 3g, salt 0.15 g

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