Caramelised carrots & onions

200 kcal or less 30-60 minutes balsamic vinegar brown sugar christmas festive mains red onion red onions red wine vegetable side dish veggie

N/A

Source

Ingredients

500g carrot , 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

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.