A lovely autumnal side dish.

Take a bunch of carrots (orange, white, purple), trim and peel, and place in a large, shallow pan filled with boiling water. Cook until a fork easily pierces the carrots.

Drain, and place in a fresh/clean pan with a good drizzle each of olive oil and honey. Bring up to a medium temperature, and stir through till a nice glaze forms. Season with sea salt, pepper and add a sprinkling of fresh thyme before serving