Glazed Baby Carrots

Preparation

Scrub and trim the Chantenay carrots.

Method

1. 1 Put the carrots in a wide pan, so they are almost in a single layer. Add the stock, honey, butter and thyme.
2. 2 Bring to the boil and simmer for 10 minutes until tender.
3. 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. 4 Return the carrots to the pan to coat with the juices and gently warm through. Season with freshly ground black pepper and serve.