750g Rosaly carrots, peeled and sliced into thick diagonal chunks 140g unsalted butter 2 tsp caster sugar 4 thyme sprigs, leaves only
- Put the carrots and butter in a wide-bottomed pan over a low heat, sprinkle over the sugar and some salt and pepper. Make sure the carrots form a single layer on the bottom of the pan.
- Cover and cook for 30 minutes, shaking the pan from time to time to ensure even cooking. Add the thyme leaves and cook uncovered for a further 5 minutes until tender and glazed.