Glorious Glazed Carrots

Method 

1kg small carrots with the tops on.

50g unsalted butter

6 cloves of garlic

8 sprigs of fresh thyme

2 clementines

2 tablespoons runny honey

2 fresh bay leaves

Method

1. Trim and wash the carrots, leaving a little of the green tops on.

2. Melt the butter in a large frying pan over a medium heat. Crush the unpeeled garlic cloves with the flat side of your knife, then add to the pan, turning after 1 minute.

3. Sprinkle in the thyme sprigs , squeeze in the clementine juice and add the honey, bay leaves and a splash of water.

4. Add the carrots, sprinkle with a good pinch of sea salt and black pepper. Toss to coat.

5. Cover, reduce the heat to medium-low and cook for 10 to 15 minutes, or until the carrots are tender.

6. Uncover the pan and reduce the moisture away until you’re left with a gorgeous clementine glaze and the carrots start to catch and caramelize.

7. Once all the carrots have caramelized to your satisfaction, simply remove from the pan and you’re ready to serve.