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Mulled wine carrots with crispy sage breadcrumbs

By: Pollyanna Coupland
Food producer, delicious.

Published: 16 Nov 22
Updated: 18 Mar 24

Mulled wine carrots with crispy sage breadcrumbs

Carrots can sometimes fall by the wayside in the Christmas sides hierarchy; give them the attention they deserve by braising them in warming mulled wine, citrus, stock and orange until glossy and glazed, with a crunchy scattering of sage breadcrumbs to finish.

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Easy
December 2022

Test kitchen approved

Serve 4-6 as side
Hands-on time 10 min. Simmering time 35-40 min

Plan your Dec 25th feast with our Christmas dinner recipes.

Vegetarian recipes

Nutrition: per serving

Calories: 154kcals
Fat: 9.3g (5.8g saturated)
Protein: 1.6g
Carbohydrates: 10.2g (8.9g sugars)
Fibre: 2.1g
Salt: 0.1g

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Ingredients

300g carrots
250g chicken or vegetable stock
150g mulled wine
50g unsalted butter
¼ orange, sliced into wheels
1 sage sprig

For the crumb

5 sage leaves
1 tbsp unsalted butter
10g panko breadcrumbs

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Method

Peel and halve the carrots lengthways (if they’re particularly big you may want to quarter them – just try to keep them all the same thickness). Put in a large frying pan and arrange them in a single layer, then pour over the stock and wine. Add the butter, orange slices and sage. Simmer over a low heat for 35 40 minutes until the carrots are easily pierced with a knife. By this time, the liquid will have reduced and you’ll be left with a shiny glaze.
While the carrots cook, make the sage crumb. Finely chop the sage leaves and melt the butter in a small frying pan over a medium heat. Once melted, add the sage and breadcrumbs and fry, stirring for 3-5 minutes until golden. Finish with a pinch of flaky sea salt.
Transfer the glazed carrots to a serving platter and sprinkle over the sage crumb.

Recipe from December 2022 Issue

Nutrition

Nutrition: per serving

Calories: 154kcals
Fat: 9.3g (5.8g saturated)
Protein: 1.6g
Carbohydrates: 10.2g (8.9g sugars)
Fibre: 2.1g
Salt: 0.1g

delicious. tips

Don’t waste it: We’ve used ready-made mulled wine in this recipe as it is already sweetened, but if you already have some red wine open just gently warm it through with a mulled wine spice sachet (or a pinch of cloves, a few star anise and a cinnamon stick) and 1 tbsp sugar.

Easy swaps: Fry the breadcrumbs in olive oil instead of butter if you want to make the dish vegan.