Scrub and trim the Chantenay carrots.
- 1 Put the carrots in a wide pan, so they are almost in a single layer. Add the stock, honey, butter and thyme.
- 2 Bring to the boil and simmer for 10 minutes until tender.
- 3 Remove the carrots with a slotted spoon. Bring the cooking liquid to the boil and bubble rapidly for 5 minutes or until well reduced and syrupy.
- 4 Return the carrots to the pan to coat with the juices and gently warm through. Season with freshly ground black pepper and serve.
- Average per serving
- Calories 122.0kCal