Ingredients

Steps

• Preheat the oven to 200°C.
• Melt the butter in a small frying pan for the Vichy carrots.
• Add 25g brown sugar and heat until it begins to caramelise.
• Stir in the orange juice and zest and reduce until it reaches a syrup consistency.
• Toss the blanched carrots into the syrup and mix well.
• Heat the oil and 25g butter in a separate frying pan.
• Add the sliced onions and cook until softened.
• Add 37.5g brown sugar and heat until melted and caramelised.
• Stir in the red wine vinegar.
• Serve by placing carrots on a warm plate and spooning the onions over them.