Caramelised Carrots & Onions

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

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  129

• Protein

  2g

• Carbs

  15g

• Fat

  7g

• Saturates

  4g

• Fibre

  3g

• Sugar

  13g

• Salt

  0.15g

Ingredients

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

Directions

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.

Categories: All Christmas, Special Diets