Peel and then cut 500g medium carrots in half lengthwise. Heat a large skillet over medium-high. Add 1 tbs olive oil and 1 tbs plant butter to the pan and swirl to coat.

Add carrots in a single layer, cut side down, and cook without stirring for 5 minutes. Turn over, sprinkle with 1 tbs fresh thyme leaves and continue to cook without stirring for another 5 minutes.

Drizzle with a little maple syrup or honey, sprinkle a little water over top, and season with salt. Continue cooking for 1 minute or until the carrots are glazed.

Sprinkle with finely chopped parsley before serving.