Tip the carrots into a wide shallow pan
so they are no more than a double layer.
Add the butter, honey and about 500ml
or 2cm of water, the leaves from the
thyme and a pinch of salt. Partly cover
with a lid, turn the heat up high and boil
everything down until the carrots are
tender, cooked through and sticky with
honey. If they aren’t tender enough by
the time the water has evaporated, add a
splash more. Once glazed, turn them
over in the sticky juices and serve, with
extra thyme on top.