- 3 bunches dutch carrots, ends trimmed
- 2 tbs butter
- 2 tbs olive oil
- 1 tbs honey
- 1 bunch thyme
1. Wash the dutch carrots, there is no need to peel them. Heat the butter, oil and honey in a frying pan over medium-high heat until hot. Add the carrots, cover with a lid and cook, shaking pan occasionally for 2 minutes.
2. Remove the lid, cook further 2-3 minutes until carrots light golden and just tender when tested with a skewer. Remove 1 tablespoon thyme leaves from the bunch and scatter over the carrots. Season and serve.