Total Time
55mins
Prep 15 mins
Cook 40 mins

Superhealthy, low fat

Ingredients Nutrition

Directions

  1. Blanch carrots in a pan of boiling salted water for 3 mins, drain well and pat dry.
  2. In a large pan, melt the butter and oil.
  3. Fry the carrots, onions and thyme over a low heat for 30 mins until golden.
  4. Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol.
  5. Add the vinegar; continue to cook until syrupy, about 5 minutes
  6. Remove the sprigs of thyme and serve.
  7. Make up to 2 days ahead, stored in a covered container.
  8. Tip back into a pan and reheat or use a microwave.

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