The perfect caramelised carrots to accompany any roast – try them alongside your Sunday lunch or Christmas turkey
Prep:15 mins
Serves 8
500g carrot, peeled and cut into long chunks50g butter1 tbsp olive oil8 red onions, peeled and quartered with root intact3 sprigs thyme1 tbsp soft brown sugar3 tbsp red wine1 tbsp good-quality balsamic vinegar
STEP 1Blanch 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.STEP 2Stir 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.