Caramelised Maple and Thyme Carrots

Sweet, smoky and perfect for the festive season. Heritage carrots take on a lovely sweetness when cooked over charcoal. A little smoke, warm maple syrup and fresh thyme turn them into a simple side dish that tastes far more special than it should.

Ingredients

• 4 bunches mixed heritage carrots
• 100 ml maple syrup
• 1 to 2 bunches fresh thyme
• Good quality lump charcoal such as Stag Charcoal

Prepare the carrots

1. Trim most of the tops from the carrots, leaving a small tuft if you like for presentation.
2. Scrub the carrots well under cold water to remove any soil.
3. Bring a large pan of salted water to the boil.
4. Add the carrots and part-cook for 8 minutes.
5. Drain and let them steam dry in the colander so they will roast rather than steam in the oven.

Set up the Charlie Oven

1. Add a pile of lumpwood charcoal to the grates in the Charlie.
2. Light the charcoal and bring the oven to 160°C / 320°F.
   

Smoke and roast the carrots

1. Place the carrots on a grill tray in a single layer.
2. Set the tray on a middle rack inside the Charlie.
3. Cook at 160°C / 320°F for 15 minutes so the carrots take on gentle smoke and colour.
4. Remove the tray and tip the carrots into a mixing bowl.
5. Add the maple syrup and the thyme leaves. Toss well so the carrots are fully coated.
6. Return the carrots to the grill tray and place them back in the Charlie.
7. Cook for a further 15 minutes until the carrots are glossy, caramelised and tender.
8. Give them a final toss in the bowl before serving so the maple syrup and thyme cling to every piece.

Serve

Pile the carrots onto a warm platter and spoon over any syrup left in the bowl. Serve alongside roast beef, chicken or any main cooked in the Charlie Oven.

Recipe pairings

• Rib of beef with beef dripping roast potatoes
• Brussels with guanciale and almonds
• Mac and cauli cheese with burnt leeks