36(about 36 carrots) bunches of baby Dutch carrots, trimmed and scrubbed1 tbsphoney1 tbspbutter1 tbspolive oil
Blanch carrots for 2-3 minutes in a large saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside.
Heat half the honey, butter and olive oil in a large frying pan. Add half the carrots and sauté, gently rolling the carrots around the pan, for 3-5 minutes over medium-high heat or until well coloured. Transfer to a baking tray and repeat with remaining ingredients. Season to taste with sea salt and set aside.