Roasted carrots and red onions with sumac recipe
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 hour 30 mins to cook
- 290 calories / serving
Ingredients
- 1 x 500g pack Chantenay carrots, scrubbed
- 2 large red onions, peeled and cut into wedges
- 100ml red wine
- 50g 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 290.0kcal
- Fat
- 20g
- Saturates
- 8g
- Salt
- 0.2g
- Sugars
- 19g
of the Reference intake
Carbohydrate 21.4gProtein 2.3gFibre 2.8g
Method
- 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.
- See more Vegetarian recipes
