Photo: Jennifer Soo
- 6-8 carrots, peeled and sliced on an angle
- 75g butter
- ? cup honey
- Salt and pepper
- ½ cup sliced almonds, toasted
- 1 tsp picked thyme leaves
Place carrots, butter, honey, salt and pepper in a medium saucepan. Add water to half-cover the carrots. Bring to the boil then simmer until carrots are just cooked through and water has reduced. Glaze the carrots in the butter and honey, toss with almonds and thyme leaves and serve as a side dish for lamb, pork or chicken.