A French side dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 25 min

Organic sourcing

Carrots are best sourced organic as root vegetables can absorb pesticides from the soil. Fresh thyme is also worthwhile as herbs can be sprayed with chemicals.

Ingredients

• 500 g carrots
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1 cup water
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Method

1. Peel the carrots and slice them diagonally into uniform pieces, about 1/2 inch thick.
2. In a large skillet, melt the butter over medium heat until it starts to foam.
3. Add the carrots, honey, water, and sea salt to the skillet.
4. Bring the mixture to a simmer, then reduce the heat to low.
5. Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the carrots are tender.
6. Remove the lid and increase the heat to medium-high to evaporate excess liquid, 2-3 minutes.
7. Once the liquid forms a glaze, add black pepper and fresh thyme, stirring to combine.

Notes

• For a vegan version, substitute butter with olive oil and honey with maple syrup.
• Pairs well with roasted chicken or grilled fish.
• Can be made ahead and reheated gently before serving.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.