Caramelized carrots & onions

The perfect caramelized carrots to accompany any roast – try them alongside your Sunday lunch or Christmas turkey.

  • Prep: 15 mins
  • Cook: 40 mins
  • Easy
  • Serves: 8
Ingredients
  • 500g carrot, peeled and cut into long chunks
  • 50g butter
  • 1 tbsp olive oil
  • 8 red onions, peeled and quartered with roots intact
  • 3 sprigs thyme
  • 1 tbsp soft brown sugar
  • 3 tbsp red wine
  • 1 tbsp good-quality balsamic vinegar
Caramelized carrots & onions method

Step: 1 Blench carrots in a pan of boiling salted water for about 3 mins, filter well, and then pat dry. Take a large pan, melt the butter and oil, after then fry the carrots, onions, and thyme over low heat for 30 minutes or until golden.

Step: 2 Spoon in the sugar and red wine and bubble for a few minutes to boil off the alcohol. Add the vinegar, and continue to cook until syrupy, for about 5 mins. Take out the sprigs of thyme and serve. Make for up to 2 days ahead, and can be kept stored in a covered container. Tip back into a pan reheat or use a microwave, and serve.

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