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


Our two professional growers Mark and Bridget cultivate a terrific selection of vegetables for Camel CSA’s weekly veg boxes. Mark has been trying out different carrot varieties and these Parisian carrots are an absolute winner! This simple recipe is from
Preparation time: 10 mins
Cooking time: 20 mins

Serves 2-4

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

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.

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