Vibrant orange Chantenay carrots, rich red onions and jewel-like pomegranate seeds make this colourful side dish is a real showstopper. A delicious accompaniment to any roast meat, or served as part of a vegetarian spread, this delicious recipe is finished off with a sprinkle of lemony sumac and a drizzle of sweet balsamic vinegar.
Preheat the oven to gas 3, 170°C, fan 150°C. Bring a pan of salted water to the boil and blanch the carrots for 5-6 minutes. Drain.
Put the onions and carrots in a warmed roasting dish. Pour over the red wine and melted butter, then sprinkle over the sugar. Mix well. Roast for 1hr 10mins, stirring halfway through. When the carrots are tender, most of the liquid has evaporated and the vegetables are slightly candied, remove from the oven.
Meanwhile mix together the balsamic vinegar, olive oil and sumac. Drizzle over the carrots and onions, scatter over the parsley and toss gently to mix. Sprinkle over the pomegranate seeds and serve.
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