Caramelised carrots & onions

Caramelised carrots & onions

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(33 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
129
protein
2g
carbs
15g
fat
7g
saturates
4g
fibre
3g
sugar
13g
salt
0.15g

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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Method

  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.

Recipe from Good Food magazine, December 2006

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Comments

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SueChef1's picture
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it's all been said

cakeanyone's picture
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Loved these! Increased carrots to 750g and reduced onions to only 3 which I cut into sixths...much better size.

zhagan's picture
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yummy great way to serve veg

felicityhm's picture
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Very easy and rediculously tasty!

evelynjcooper's picture
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We had this as one of our Christmas dinner side dishes. It tasted great and I will definitely do this again, although next time I will reduce the proportion of onions and cut the onions up into smaller chunks as quarters were too big.

castmyeyes's picture
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Made half the amount, but used twice the amount basalmic vinegar and they were amazing. even better cold the next day with home made sausage rolls and a watercress salad.

kazdav's picture
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Easy and oh so tasty. Looking for some dishes for a special dinner, I made this and the creamed spinach and they were both divine. Definitely going on the dinner menu.

foxrocks's picture
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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.

shoe2boot's picture
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Highly Recommend This As A Prepare Ahead Veggie Dish.
Lovely Flavours And Reheats Beautifully :o)

annemiek's picture
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served them as part of a veggie meal. great!

annaayling's picture
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Yum!

bevrea's picture
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firm favourite good dinner party stand by

tracinda's picture
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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!

busymummy7's picture

can you freeze this and reheat?

danf21's picture

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.

rosietoes66's picture

I have made these today - stunning.

elliesmith01's picture
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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!

sajan1's picture
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would put more carrot and less onion next time I make this, but it was very popular around the table.

meme55's picture
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This is a lovely recipe. When we have a dinner party I make them the day before and then reheat.

drjacquismith's picture

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

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