Outdoor Cooking & Charcoal Oven Recipes / Roast

Roasted heritage carrots glazed with maple syrup and thyme

Cooked in the Charlie Charcoal Oven

Roasted Heritage Carrots with Maple Syrup and Thyme

Maple syrup and thyme bring out the sweetness of heritage carrots as they roast in Charlie. A mix of colours looks lovely, though ordinary carrots work too. Tender, lightly caramelised and very happy beside a roast.

William PodburyChef
Roast
Prep15 minutes
Cook40 minutes
Serves4 to 6
DifficultyEasy
Oven temperature160°C (320°F)
RackGrill tray on the middle rack
CharcoalAbout half a football of good quality lumpwood charcoal, such as Stag Charcoal, enough to hold 160°C (320°F) throughout

Charlie Oven — https://charlieoven.com/en-au/blogs/charcoal-recipes/roasted-heritage-carrots-with-maple-syrup-and-thyme

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Ingredients

Equipment

Method

Setting up Charlie

Add a half football-sized pile of lumpwood charcoal to the fire grates and light. Bring the Charlie Oven to 160°C (320°F). Place carrots on a grill tray in a single layer on the middle rack. The gentle charcoal heat gives even smoke and caramelisation without burning the maple glaze.

  1. 1. Trim most of the tops from the carrots, leaving a small tuft for presentation if you like. Scrub well under cold water to remove any soil.
  2. 2. Bring a large pan of salted water to the boil. Add the carrots and parboil for 8 minutes. Drain and allow to steam dry in the colander. This is important so they roast rather than steam.
  3. 3. Add a half football-sized pile of lumpwood charcoal to the fire grates and light. Bring the Charlie Oven to 160°C (320°F).
  4. 4. Lay the carrots on a grill tray in a single layer. Set the tray on the middle rack and cook at 160°C (320°F) for 15 minutes until the carrots take on gentle smoke and colour.
  5. 5. Remove the tray and tip the carrots into a mixing bowl. Add the maple syrup and thyme leaves and toss well until fully coated.
  6. 6. Return the carrots to the grill tray and cook for a further 15 minutes until glossy, caramelised, and tender.
  7. 7. Give a final toss in the bowl, then pile onto a warm platter and spoon over any remaining syrup.

Tips

Steaming the carrots dry after parboiling is key: any excess moisture will cause them to steam in the oven rather than caramelise. The two-stage roasting (first plain, then glazed) builds depth of flavour and ensures a deep, sticky maple coating without burning. These pair beautifully with rib of beef or Christmas goose.

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The cook

William Podbury

Chef

William Podbury is a professional chef and open fire cooking expert. Formerly a chef at Embers in Northampton, his cooking is all about harnessing fire and smoke to get the very best from great ingredients.

More recipes by William Podbury

Frequently asked questions

  • Do heritage carrots need parboiling before roasting?

    Yes. Parboil them in salted water for 8 minutes, then let them steam dry in the colander. Any excess moisture makes them steam in the oven rather than caramelise, so this step is worth taking time over.

  • When should I add the maple syrup to the carrots?

    Halfway through. Roast the carrots plain on a grill tray on the middle rack at 160°C (320°F) for 15 minutes, then toss them in the maple syrup and thyme and roast for a further 15 minutes until glossy and tender.

  • Can I use ordinary carrots instead of heritage ones?

    Yes, ordinary carrots work with the same method, though you lose the mix of colours. Keep them a similar size so they cook evenly, and check they are tender at the end of the second roast.

  • What goes well with maple roasted carrots?

    They pair well with rib of beef or Christmas goose, and make a festive side for 4 to 6 people. Pile them onto a warm platter and spoon over any syrup left in the bowl just before serving.