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Cut the tops off carrots and peel
Mix 1 tbsp olive oil with a drizzle of honey and thyme leaves and toss the carrots in it
Cut streaky bacon in half lengthwise and wrap around each carrot
Lay wrapped carrots in a lined baking tray
Sprinkle remaining thyme leaves and oil over carrots
Spray or drizzle with remaining oil and roast for 30 minutes at 180°C until carrots are tender and bacon is crispy
Heat butter until foaming, add breadcrumbs, garlic, lemon zest, thyme and salt
Toast breadcrumb mixture until crispy
Mix sour cream, lemon juice, parsley and seasoning together
Spread sour cream mixture on a plate
Lay carrots over the cream
Drizzle with pan juices and more hot honey
Top with seasoned breadcrumbs and serve