1. Half Cooked
Clean the carrots, and for presentation leave some of the green on. Cook the carrots in a a fry pan in 4cm of vegetable stock. Let the stock cook away for 8 minutes.
Glaze the carrots with 2 tablespoons of honey and add the thyme leaves. Keep moving the carrots around and roast in the Fry Pan for 3 to 4 minutes.
Season with salt and pepper and sprikle over fresh parsley to serve.