Honey-glazed Carrots With Thyme &amp; Pecorino

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¼ cup (60 milliliters) extra-virgin olive oil

1 bunch fresh thyme, kept whole

1 bay leaf

1 garlic clove, lightly crushed

12 medium-sized carrots, peeled

1 tablespoon honey

1 tablespoon flaky sea salt

Freshly cracked black pepper, to taste, for garnish

Pecorino cheese, crumbled, for garnish

Heat a large frying pan over medium heat until hot. Add the oil, thyme, bay leaf, and garlic. Once the oil is hot, add the carrots and cook, tossing often, 7 to 9 minutes, or until tender.
Add the honey and cook for 2 more minutes, tossing the carrots occasionally to evenly coat. Transfer to a serving dish. Sprinkle the sea salt evenly on the carrots, making sure it sticks to the honey. Lastly, add a sprinkle of some black pepper and pecorino to garnish.