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
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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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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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debrafromhull's picture
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Very easy - did them for Boxing day dinner.
Would use recipe again.

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