Trim the stalk end off the carrots to tidy them up a little.

Toss the carrots in the cooking oil.

Heat a small frying pan (24cm) over a high heat.

When the pan is hot add the carrots and saute for 3-4 minutes until they begin to colour up. You do not want to sear them, just saute until the colour begins to change.

Throw in the butter and thyme.

When the butter begins to foam pour in the vegetable stock and add the dark brown sugar and mix well.

Cover the carrots and cook for 15 minutes.