These caramelised carrots are the perfect accompaniment to any roast dinner.
We’ve been making them for years because they’re quick, easy and totally delicious. Although, it’s only recently that I finally got around to revamping the photos!
This recipe is so easy even David can make it! Joking aside, David is a decent cook but he only cooks once or twice a year, on Christmas Day and if I’m lucky on Mother’s Day too! His perennial speciality is cheese on toast but on special occasions he can really rock a roast dinner and it almost always includes these carrots.
This recipe is so easy, it requires minimal prep, no skill and what I love most is that you can make ahead and simply reheat just before serving. What’s not to love?!
Are you a fan of ye olde roast dinner? Are you a special occasion or all-year-round cook?
1 tablespoon olive oil
4 medium (480g) carrots, sliced thickly
1 tablespoon white sugar
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons balsamic vinegar
- Heat the oil and butter in a large frying pan and cook the carrots, covered, over low heat until just tender.
- Add the sugar and cook, stirring constantly, for about 10 minutes or until carrots caramelise.
- Stir in the parsley and vinegar.
Prep and cooking time: 30 minutes