– 500 gr. Of carrots
– 1 tbsp. wildflower honey
– White wine vinegar 1 tablespoon
– 1 clove garlic
– 1 tbsp. slivered almonds
– 3 sprigs fresh thyme
– 3 tbsp. of extra virgin olive oil
Wash and scrape carrots; cut lengthwise into thin slices.
Then, peel and crush the garlic and wash the thyme.
Dissolve the honey and vinegar in a bowl and heat oil and the garlic in a saucepan.
Add carrots and sprinkle sprigs thyme with the vinegar and honey mixture.
Add salt, mix well and cook for about 15 minutes over low heat.
Once carrots are ready, pour into a bowl, sprinkle with thyme leaves and the remaining almonds.