Warm a pan to medium heat and roast the carrots in the butter till they are browned on all sides - larger ones can be halved or sliced.
Add the thyme leaves and pepper. The vinegar is poured over the carrots and should cover the bottom of the pan.
Leave on low heat for 5-7 minutes till the vinegar reduces. Add salt to taste and serve.
• 1 tbsp soft butter
• 6-8 carrots
• Thyme - fresh if possibble
• Spruce Tip Vinegar (Westjysk Smag)