Step 1
Peel carrots and roughly cut them on an angle into 3 cm chunks.
Step 2
Place a large frypan over medium-high heat and add the olive oil. Add carrots and cook for about 10 minutes, until a little caramelised.
Step 3
Add salt, 1/3 cup of water and squeeze the juice of half an orange into the pan. Bring to a simmer, then reduce the heat to low and let it cook until the liquid has thickened, about 3-5 minutes.
Step 4
Turn off the heat and add dijon mustard and honey to the pan. Stir through until well combined. Transfer to a serving plate and sprinkle with thyme leaves and black pepper.
No products in the cart.