Sticky shallots, carrots and thyme recipe

  • Serves 8
  • 10 mins to prepare and 1 hr to cook
  • 92 calories / serving
  • Freezable
  • Healthy
Add this recipe to your binder.
Carrots HERO

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.

  • 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


You may also like

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.