Round carrots roast into sweet, glossy bites with thyme and a small splash of maple.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 600 g Paris Market carrots, scrubbed
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1 tsp cider vinegar
Method
- Heat oven to 200°C / 400°F. Halve larger carrots so pieces are similar in size.
- Toss with oil, thyme and salt. Roast 20 minutes, turning once.
- Add maple syrup and roast another 5–10 minutes until tender. Finish with vinegar.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Paris Market Carrot Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
Grow another ingredient
What to cook next
- Wasabi Radish Soba with Sesame Dressing
- Maple-Roasted Purplette Onions with Lentils
- Watermelon Radish Citrus Salad
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
