Caramelised Carrots

bowl of caramelised carrots next to a spoon that says real Australians say welcome

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.

bowl of caramelised carrots side view

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?

bowl of caramelised carrots

Serves 6


1 tablespoon olive oil

20g butter

4 medium (480g) carrots, sliced thickly

1 tablespoon white sugar

1 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoons balsamic vinegar

caramelised carrots side view

How to

  1. Heat the oil and butter in a large frying pan and cook the carrots, covered, over low heat until just tender.
  2. Add the sugar and cook, stirring constantly, for about 10 minutes or until carrots caramelise.
  3. Stir in the parsley and vinegar.

Other info

Prep and cooking time: 30 minutes

side view of caramelised carrots