Preheat oven to 450 degrees.

Make the herb butter: Mix all the ingredients together until well blended. You will have leftover herb butter than can be refrigerated or frozen to use another time.

Toss carrot slices with olive oil, salt and pepper and arrange on a parchment or non-stick foil lined sheet pan.

Scatter the rosemary and thyme over the top and roast until tender, about 20 mins. Reduce oven temperature to 400 degrees after you remove the carrots.

While carrots are roasting, combine the sugars and water and stir over high heat until sugar is dissolved.

Cook the sugar until it reaches a deep amber, about 8 minutes. Be careful not to burn.

Remove from heat and stir in the apple cider vinegar.

Spray the mini muffin trays with non-stick spray and pour one tsp of caramel sauce into the bottom of each cup.

Layer about 4 pieces of roasted carrot into each cup and sprinkle with a 1/2 tsp of parmesan and a 1/4 tsp of the herb butter.

Cut out 32 rounds of puff pastry with a 1 1/2 inch (fluted if you have it) cookie cutter.

Place the pastry rounds on the top of the carrots and press down slightly.

Bake at 400 degrees until puffed and golden, about 15-20 minutes.

Remove the pan, allow to cool for 2-3 minutes, then place another sheet pan over the top and flip, giving the tray a good knock.

Remove the muffin tray and replace any carrots that stuck to the pan.

The tartlets can be served warm or room temperature.