Chop garlic and mince thyme and rosemary. Season carrots with salt, pepper, garlic, thyme, and rosemary in a baking tray. Drizzle with olive oil and honey, and mix until coated. Add a pad of butter ...
For the green sauce, finely chop a pack each of mint and parsley, a couple of tablespoons of capers and ½ a shallot. Zest a lemon, mix it with a couple of tablespoons of Dijon mustard, and emulsify ...