TIME:
1-2 hours
Most recipes of this kind call for baby carrots with their attractive stalks, but I like to use the largest carrots I can find and roast them until they have an almost meaty texture.
6 large carrots
50g butter
8 garlic cloves
8 sprigs thyme
1 tbsp golden syrup
salt and black pepper, to season

1 -2 hours 6 large carrots 50 g butter 8 garlic cloves 8 sprigs thyme 1 tbsp golden syrup

Heat your oven to 180°C (160°C fan-forced). Lightly peel the carrots, removing any unsightly parts and hard stalks. Leave most of the "skin" on.
Heat an ovenproof frying pan large enough to fit the carrots in a single layer over high heat and add the butter. Add the carrots and fry until well browned on all sides. Add the garlic and thyme and place in the oven for 30 minutes.
After 30 minutes, turn the carrots and garlic in the pan and drizzle everything with the golden syrup. Roast for another 30 minutes until the carrots are caramelised then remove from the oven and serve