Start off by peeling the carrots with a peeler. Take the thyme of the twigs, cut the chilli pepper finely and throw away the seeds. Add honey, Il Terzo olive oil, chilli pepper, a cup of water and a sprinkle of salt in a low pan and bring the mixture to a boil with the carrots. Let it boil gently until the water evaporates, the cooking turns into stewing and the carrots start frying softly. Try if the carrots are done and covered by a fragant and sticky layer. Can be served nicely with a pork- or lamb chop.