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). Simply, if the carrots look terrible that day, buy spinach. If not, cook them up like this. —Joe Beef
Test Kitchen Notes
We love this carrot recipe because of its simplicity. Fresh, seasonal carrots are super tender and slightly sweet when cooked in the pan like this with just a touch of olive oil. A generous sea salt sprinkle, plus a bit of nutty Pecorino cheese grounds the dish with a savory finish. —Food52
Freshly cracked black pepper, to taste, for garnish
Pecorino cheese, crumbled, for garnish
Heat a large frying pan over medium heat until hot. Add the oil, thyme, bay leaf, and garlic. Once the oil is hot, add the carrots and cook, tossing often, 7 to 9 minutes, or until tender.
Add the honey and cook for 2 more minutes, tossing the carrots occasionally to evenly coat. Transfer to a serving dish. Sprinkle the sea salt evenly on the carrots, making sure it sticks to the honey. Lastly, add a sprinkle of some black pepper and pecorino to garnish.