Sticky shallots, carrots and thyme recipe

  • Serves 8
  • 10 mins to prepare and 1 hr to cook
  • 92 calories / serving
  • Freezable
  • Healthy
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Preheat the oven to gas 6, 200ºC, fan 180ºC. Boil the kettle, then pour the water into a saucepan set over a high heat. Add the whole shallots and simmer for 2 minutes. Drain and refresh under cool water, then slice the bases off and peel. Cut any large shallots in half.

Combine all the ingredients in a large roasting tin and mix. Roast for 50-55 minutes, until the veg is soft and caramelised. This side dish is perfect with roast turkey, but suits any roast. It can be cooked a day ahead, then reheated until piping hot.

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  • Ingredients

  • 400g (13oz) shallots
  • 750g (1½lbs) carrots, peeled and sliced on the diagonal
  • 3tbsp olive oil
  • 15g (½oz) lemon thyme
  • 2tbsp sherry vinegar or white wine vinegar
  • 2tbsp mild, runny honey
  • Energy 385kj 92kcal 5%
  • Fat 5g 7%
  • Saturates 1g 4%
  • Sugars 11g 12%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 11.9g Protein 1.4g Fibre 4.2g


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