In spring, use baby carrots that have been peeled and the tops trimmed instead of slicing fully grown carrots.
6-8 carrots, peeled and sliced on an angle
⅓ 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.