Roasted carrots and red onions with sumac recipe

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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. See method

  • Serves 4
  • 1 hr 30 mins
  • 290 calories / serving

Ingredients

  • 1 x 500g pack Chantenay carrots, scrubbed
  • 2 large red onions, peeled and cut into wedges
  • 100ml red wine
  • 50g (2oz) unsalted butter, melted
  • 1 1/2 tbsp caster sugar
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp sumac
  • 1/2 x 31g pack parsley, roughly chopped
  • 1/2 x 80g tub fresh pomegranate seeds

Each serving contains

  • Energy

    1200kj
    290kcal
    15%
  • Fat

    20g 29%
  • Saturates

    8g 38%
  • Sugars

    19g 21%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 21.4g Protein 2.3g Fibre 2.8g

Method

  1. 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.
  2. 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.
  3. 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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