Caramelised carrots & onions

Caramelised carrots & onions

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(35 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 onions, 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, questions and tips

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7th Oct, 2012
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!
23rd Sep, 2012
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.
5th Jun, 2012
My favourite carrot recipe - I sometimes add other veg like peas and/or frozen baby broad beans
28th Apr, 2012
They were perfectly ok but not as caramelised as I suspected and probably wouldn't make again. Ratios of veg worked perfectly
3rd Apr, 2012
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.
24th Mar, 2012
so delicious - would make these again!
3rd Jan, 2012
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!
1st Jan, 2012
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
28th Dec, 2011
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.
28th Dec, 2011
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.


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