- Put the garlic, a large dollop of butter, and thyme in a large wide pan and cook for a couple of minutes. Be careful not to burn or overcook the garlic. Add the carrots and toss together, then pour in just enough stock or water to barely cover the carrots.
- Cover and simmer for 10-15 minutes until just tender, then increase the heat and cook until all the water has evaporated and the carrots are glazed. Season and serve.
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