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Nutrition: per serving

  • kcal129
  • fat7g
  • saturates4g
  • carbs15g
  • sugars13g
  • fibre3g
  • protein2g
  • salt0.15g
    low
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Method

  • step 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.

  • step 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, questions and tips (46)

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Overall rating

A star rating of 4.7 out of 5.42 ratings

c82314885MgfCM1ah

Sounds lovely and good for diabetic s

Tina Kilminster

question

Can this dish be frozen ?

mariat01

Just cooked this for day after Boxing day lunch. Delicious, but no way 500g carrots will feed 8. Mind you, I did use only 1 red onion. Plus I only had mulled wine, so used that. Will definitely cook this again.

jessica75x avatar

jessica75x

This recipe for caramelized carrots and onions is simply delicious!! My old recipe had too much sugar so I couldn't have it for years, this one's much better anyway :) It's hard to eat right with diabetes, but when you have tasty recipes to choose from it makes things so much easier!!!

12 years ago…

fiznlil

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!

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