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Ingredients
- 1 garlic clove, crushed
- 1 ounce butter
- 2 sprigs thyme leaves
- 750 g baby carrots
- 2 cups chicken broth
Method
- Put the garlic, butter, and thyme in a large wide pan and cook for a couple of minutes.
- Add the carrots and toss together, then pour in enough stock to barely cover the carrots.
- Cover and simmer for 10 to 15 minutes until just tender, then increase the heat and cook until all the stock has evaporated and the carrots are glazed.
- Season with salt and pepper and serve.
