Seasonal local food recipe No. 374 – Roasted baby Parisian carrots

Ingredients
about 30 Parisian carrots (depends on their size!)
2 tablespoons of honey
1 tablespoon of olive oil
a few sprigs of thyme (or parsley)
pepper and salt

Method
Pre-heat the oven to 180C. Scrub the carrots to get off all the dirt and remove both ends with a sharp knife. Place the cleaned carrots in a shallow oven dish, then season them and drizzle with the olive oil and honey. Rinse the thyme sprigs (or parsley) under running cold water and spread over the carrots.

Roast them in the oven for about 20 minutes, depending on their size. They’re done when they’re slightly caramelized. They don’t have to be cooked a lot, it’s better if they have a little bite to them.

Parisian carrots in Camel CSA’s veg boxes from Cornwall

We have bunches of small round carrots in this week’s standard vegetable boxes that are a 19th century heirloom. These miniature Parisian types don’t need peeling, have the most amazing flavour and crunchy texture and are highly sought after by gourmet restaurants. We’re growing the Paris Market Atlas variety from Moles Seeds in Colchester.

In all the boxes this week:-
*pak choi or frisee/curly green endive
*chillies
*butternut or acorn squash or pumpkin
savoy cabbage (Restharrow Farm,Trebetherick)
Brussels sprouts stalk (Restharrow)
Jerusalem artichokes (Restharrow)
potatoes ‘Maris Peer’ (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*Parisian carrots
*green pepper or cucumber
*chard or spinach

* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

Try out more than 350 ways of serving vegetables on Camel CSA’s recipe pages