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.
