Carrots with Honey
- 1/4 cup olive oil
- 1 bunch thyme
- 1 bay leaf
- 1 garlic clove, lightly crushed but whole
- 12 medium carrots, peeled
- 1 Tbsp honey
- 2 Tbsp crunchy sea salt
- grated pecorino cheese for dusting
Heat a large frying pan over medium heat. Add the oil, thyme, bay leaf and garlic. When the oil is hot, add the carrots and cook, tossing often for 7-9 minutes or until tender.
When they are softened, add the honey, coat the carrots and transfer them to a serving dish. Sprinkle sea salt over carrots, making sure it sticks to the honey. To serve add a couple of cracks of pepper and some pecorino.