Ingredients
2 lbs carrots washed, tops removed
4 oz Wise Dark Wildflower Honey Butter
1 tbsp runny honey
4 or 5 sprigs of fresh thyme
4 tbsp chopped walnuts
½ tsp sea salt
½ tsp freshly cracked black pepper
Instructions
1. Preheat the oven to 400F.
2. Melt Butter in a small sauce pan over medium heat. Spread the carrots evenly over a lined baking sheet and coat carrots evenly with half of the melted butter. Sprinkle sea salt and freshly cracked black pepper over the carrots.
3. Place trays in the oven for 10 minutes. After 10 minutes remove trays from the oven and turn the carrots. Drizzle honey over the carrots, add 4 or 5 sprigs of thyme.
4. Return the trays to the oven and cook for another 10 - 12 minutes until the carrots are cooked through.
5. While the carrots are cooking toast the walnuts. Heat a small frying pan over medium heat. Add 4 tablespoons of chopped walnuts to the dry pan then cook until they are slightly brown. Toss the pan occasionally to ensure even cooking.
6. To serve, add the cooked carrots to a serving dish then sprinkle the toasted chopped walnuts over them and add fresh thyme to garnish.
Season with salt to taste.
