- 400 g bunched carrots, scrubbed, trimmed and halved if large
- 20 g unsalted butter
- 1 tbsp clear honey
Cook the carrots in a pan of boiling water for 6-8 minutes until tender. Drain well and set aside.
Heat the butter and honey in a pan over a low heat until melted and bubbling. Add the carrots to the pan and toss through the sauce.
Arrange onto a serving plate, drizzle with any juice left in the pan and season with some freshly ground black pepper and a little sea salt.