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Caramelised carrots & onions

Caramelised carrots & onions

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(33 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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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Ingredients

  • 500g carrot, peeled and cut into long chunks

    Carrot

    ka-rot

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

  • 50g butter

    Butter

    butt-err

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

  • 1 tbsp 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

    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

    bal-sam-ick vin-ee-gah

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

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.

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Comments (42)

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
3

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
5

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

jfergie284's picture
5

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

handbaglady's picture
5

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
5

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
5

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
3

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
5

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
5

so delicious - would make these again!

imicola's picture
5

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
3

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
5

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
4

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
5

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.

della26's picture

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

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