Serves 12 | prep 15 mins | total time
- 3 x 450g packs sweet spear carrots
- 100g butter
- 2 tbsp olive oil
- 2 tbsp caster sugar
- 1 tbsp thyme leaves
Prepare to the end of step 1 the day before; chill.
- 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.