Caramelised carrots & onions
Serves 8
Easy
Prep:
Cook:
The perfect caramelised carrots to accompany any roast - try them alongside your Sunday lunch or Christmas turkey
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- 500g carrotpeeled and cut into long chunks
- 50g butter
- 1 tbsp olive oil
- 8 red onionspeeled and quartered with root intact
- 3 sprigs thyme
- 1 tbsp soft brown sugar
- 3 tbsp red wine
- 1 tbsp good-quality balsamic vinegar
Nutrition: per serving
- kcal129
- fat7g
- saturates4g
- carbs15g
- sugars13g
- fibre3g
- protein2g
- salt0.15glow
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.
