Caramelised carrots & onions

By Cathryn Evans

The perfect caramelised carrots to accompany any roast – try them alongside your Christmas turkey

Prep:15 mins
Cook:40 mins

Serves 8
Easy

Nutrition per serving

kcal 129
fat 7g
saturates 4g
carbs 15g
sugars 13g
fibre 3g
protein 2g
salt 0.15g

Ingredients

500g carrot, peeled and cut into long chunks
50g butter
1 tbsp olive oil
8 red onion, peeled and quartered with root intact
3 sprigs thyme
1 tbsp soft brown sugar
3 tbsp red wine
1 tbsp good-quality balsamic vinegar

Method

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.
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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