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)

della26's picture

Does any know what u can use instead of the balsamic vinegar? Can you also use regular vinegar?

bevrea's picture

xmas/dinner party special great make ahead

SueChef1's picture

it's all been said

cakeanyone's picture

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

zhagan's picture

yummy great way to serve veg

felicityhm's picture

Very easy and rediculously tasty!

evelynjcooper's picture

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

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

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

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

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

annemiek's picture

served them as part of a veggie meal. great!

bevrea's picture

firm favourite good dinner party stand by

tracinda's picture

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

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

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


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