Caramelised carrots & onions

Caramelised carrots & onions

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(40 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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27th Dec, 2016
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's picture
2nd Jun, 2016
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 when I was diagnosed with diabetes I didn't know how much of an impact it would have on my life... I'd pay over $5000/year in supply costs.. I was worried sick my children may not develop normally, I'd always be worrying about the possible future complications.. I'd find it hard to stay motivated to continue treatment. My friend told me about a Doctor she saw on Oprah.. she said the Doctor created a program on how to reverse diabetes, I found it at I'm frickin tired of worrying about syringes, pens, lancets, pump sets, blood work, IV's so I've been giving it a try... Results so far: My fasting blood sugars were 230-250 range, three weeks after following the program I'm in the 120s.. I'm hoping to get into the 70s and stay there for good. Everything is coming into normal ranges but I think I'll always be diabetic for life. If I don't follow the protocol I'll go back to my old numbers right? Has anyone else tried the program? If so how did it work for you I'd really like to hear.. Thanks so much!
23rd Dec, 2015
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!
3rd Feb, 2014
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
28th Dec, 2013
Even better let overnight as it becomes more flavoursome & sticky. I love onions and even I would say reduce those by half.
23rd Nov, 2013
Used ordinary onions (slightly fewer than in recipe) and it was a delicious side dish with Beef Bourguignon (on this site).
14th Jan, 2013
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!
24th Dec, 2012
Superb side dish for any roast! Firm favourite in our family. :-D
24th Dec, 2012
This recipe is delicious. I'll be making it again and again. :))
7th Oct, 2012
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.


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