I always feel like such a dork when I post carrot recipes. You know what I’m saying? ;)
But how on earth could I pass on these clever little things? According to the package, Parisian carrots are an heirloom variety originally grown throughout parts of Europe. They’re commonly known as Tonda di Parigi- carrots from France with an Italian mother (feisty!). Sounds like my genetics actually. Unlike baby carrots, Parisian carrots are not shaved or shaped; they grow just like the regular ones with big leafy tops. They are about the size of a small radish and are incredibly sweet. In the spring, you might spot a bunch at your local farmers market.
I bought mine frozen.
The hardest part was figuring out what to do with these bright orange cuties. Soup? Stew? Roast? All I could think of was those J Crew bubble necklaces…
Instead, I prepared them à la Jamie Oliver, a method which involves steaming the carrots first and then roasting them off to finish. I flavor mine with fresh clementine juice and thyme. Once all of the liquid has evaporated and the carrots are cooked through, I drizzle them with honey for a lacquered glaze. It’s all done in one pan. They’re best served warm with a little extra olive oil and a dusting of flaky sea salt and black pepper.
When I plonked them onto the table, all I heard was are they melon balls? Why are they round? The boys immediately started to play with them, while the cats watched from a far with bewilderment. I’m quite positive they wanted to bat at them too- it was as if little orange weebles had invaded their territory! What an intriguing discovery for us all, really.
The best part is that when you slice them in half, the inside will reveal a heart-shaped center. It’s a good thing I have a picture of that, right? Ah, yes …the forgetful mind of a blogger. I guess you will have to see for yourself.
- If using frozen carrots, you do not need to defrost them beforehand. Cook straight from the freezer.
- This recipe is not heavy on the orange flavor. Add a sprinkle of orange zest and/or orange blossom honey for an extra kick.
- 1 lb. Parisian carrots
- juice of 1 clementine, or 2 tbsp. fresh orange juice
- 2-3 fresh thyme sprigs
- olive oil
- flaky sea salt (I used Maldon)
- black pepper
- runny honey
- Preheat your oven to 400 F.
- Place the carrots into a baking dish in one single layer. I used an 8×8 pan, however a 9×13 would work as well.
- Add the orange juice and place the clementine halves into the pan for extra flavor.
- Add the thyme sprigs.
- Drizzle with olive oil and season with salt and pepper. Toss well to coat.
- Cover the pan with aluminum foil. Bake until the carrots are tender and the liquid has evaporated, about 10-12 minutes.
- Remove from the oven and discard the foil. Increase the heat to 450 F.
- Drizzle the carrots with honey and toss gently.
- Place back into the oven, uncovered, and roast until the carrots begin to caramelize, about 10 minutes. Keep an eye on them so that they do not burn.
- To serve, drizzle lightly with olive oil and add extra salt and pepper to taste.