Caramelised carrots & onions

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


  • 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


  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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