Caramelised Carrots

Submitted by Jubes

"A great way to serve carrots. They can even be cooked in advance and just reheated prior to serving"

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 8

ingredients

• 1 tablespoon olive oil
• 25 g butter
• 8 medium carrots, sliced thickly
• 1 tablespoon white sugar
• 1 tablespoon brown sugar
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon balsamic vinegar

directions

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

Reviews

[Debbwl]

Very good! These tasty carrots need a long slow cook. Made these as written. Although I did rush the glaze part a bit as the rest of my dinner was getting over cooked. Thanks for the post.

 

[Chef1MOM-Connie]

I enjoyed these as did my DH. We used baby carrots but followed the remainder of the directions as is. I am not a cooked carrot lover but liked these so will make again. Served with pork chops, fettucini alfredo, and fruit salad. Thank you Jube. Made for Aus/NZ Swap 41

 

[I'mPat]

I scaled this back to use 2 large carrots which I equated to 3 medium as this is what 3 of us normally eat as a side serve but next time I will double that, these are just so delicious and made a great side to tonights dinner with your recipe #230695 as another side and Annacia recipe #189240 as the main, thank you **Jube**, made for Edition 9 - Make My Recipes.

 

[Jen T]

Allow the time to make this dish as it needs slow cooking to caramelise. The addition of the balsamic vinegar really kicks this up a notch from the recipe I normally use. A keeper :)