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Method

1. Heat the oil in a large skillet over a medium–high heat. Add the carrots and shake the pan so they are almost all cut-side down. Cook for 5–7 minutes without stirring until golden brown. Add the honey, orange juice, thyme and 150–200ml/5–7fl oz water. Season with salt and pepper.

2. Stir once and cook for about 3 minutes, until the water is evaporated and the carrots start to caramelise. Stir once or twice until caramelised then transfer to a serving dish. Sprinkle with the parsley and serve warm.