Sweet and Sour Carrots

Cook time 25 minutes
Servings 4


3 tbsp extra-virgin olive oil

1 red onion, thinly sliced
100ml white wine
185ml white wine vinegar
3 tbsp honey
5 carrots, peeled and cut on an angle into 4cm rounds
3 tbsp currants
150g feta

Sweet and Sour Carrots


Heat the olive oil in a large saucepan over medium–high heat, add the onion and sauté́ for 3–4 minutes until softened and slightly caramelised. Now add the white wine, vinegar, honey and 1 cup of water and bring to the boil. Reduce the heat to medium and simmer for 7–8 minutes until the liquid has reduced by ⅓. Now add the carrots and currants and cook over a medium heat with the lid on for 10-15 minutes or until just tender.

Serve on a platter with crumbled feta and a drizzle of olive oil.