Ingredients
50 grams unsalted butter
6 cloves garlic
1/2 bunch fresh thyme
2 clementines
2 tablespoons honey
Preparation
Trim most of the leafy green stalks off the carrots, then peel them (or not).
Melt the butter and in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
Pick and sprinkle in the thyme sprigs, squeeze over the clementine juice, then add the honey or sugar and a splash of water.
Add the carrots in a single layer, season with sea salt and black pepper, the jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed.