Caramelised Carrots


These caramelised carrots make a delicious side dish. Sweet, with a hint of balsamic vinegar, they're ready in 20 minutes and serve 4 people.

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Caramelised carrots
Veronique van Ohmydish

Made by Véronique

Published at 2014-10-04, this recipe is for 4 people and takes 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 21-08-2023

20 minutes 4 people Side dishes
Caramelised carrots


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  • 8 medium carrots
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of sugar
  • 1 tablespoon of olive oil
  • 1 tablespoon of brown sugar
  • 1 tablespoon of (fresh) parsley
  • 25 grams of butter

Kitchen equipment

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  • Chef's knife
  • Chopping board
  • Vegetable peeler
  • Large frying pan + lid

Caramelised Carrots

20 minutes 4 people Side dishes

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Preparation – 5 minutes

This side dish is very easy to make, and is ready in about 20 minutes. Slow cooking the carrots gives them a delicate flavour.

Start by washing the carrots. Peel the carrots, then cut them into angled slices. Finely chop the fresh parsley.

Caramelised carrots
Caramelised carrots

Finishing the caramelised carrots – 15 minutes

Heat a knob of butter and a splash of olive oil in a large frying pan over a low heat. Add the sliced carrots and cook over low heat, with the lid on the pan.

This will take about 10 minutes, depending on the size of the carrot slices. Next, add the white and brown sugars and stir well until the carrots have been caramelised. Finish by stirring in a tablespoon of balsamic vinegar. Garnish the carrot slices with the finely chopped parsley.

You can cook these caramelised carrots before preparing your main dish. You can reheat the caramelised carrots when you are ready to serve the main course.

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