Photograph: Maja Smend
- 3 x 450g packs sweet spear carrots (or other carrots)
- 100 g butter
- 2 tbsp olive oil
- 2 tbsp caster sugar
- 1 tbsp thyme leaves
Peel the carrots and slice lengthways. Boil them in a large pan of salted water for 3-4 minutes until tender.
Melt the butter with the oil, sugar and some seasoning until sizzling. Toss over the heat with the carrots and thyme leaves.
Get ahead: prepare to the end of step 1 the day before; chill.