Directions

1. Peel the carrots and set aside.

2. Heat the olive oil in a large frying pan over a medium heat.

3. Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.

4. Pick and sprinkle in the thyme sprigs, squeeze over the orange juice, then add the honey and a splash of water.

5. Add the carrots in a single layer, season with sea salt and black pepper, then jiggle the pan to coat the carrots.

6. Cover and place in an oven on a medium-low heat and cook for 15 to 20 minutes, or until tender.

7. Remove the lid, then cook for a further 5 minutes on a medium-high heat, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often.

8. Sprinkle with the Pomegranate seeds and serve straightaway.