Carrots withHoney
"You can use any type of carrot for this dish: perfect bunching carrots in midsummer, Touchons in fall, or large carrots to feed livestock in the winter. Use anything but the dreary, bagged mini carrots carved from larger, less valuable specimens (they have more in common with sea monkeys than food). It's simple: if the carrots look shitty that day, buy spinach. If not, cook them up like this...."
INGREDIENTS
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1/4 cup (60 ml) olive oil
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1 bunch thyme
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1 bay leaf
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1 clove garlic, lightly crushed but whole
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12 carrots, not too big, peeled
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1 tablespoon honey
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2 tablespoons crunchy sea salt
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Pepper
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Grated Pecorino cheese for dusting
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