Garlic and thyme glazed carrots | olivemagazine
Carrots don't have to be boring. Elevate this humble veg to something special by cooking in stock, butter and fresh thyme until sweet, glazed and tender. An easy side for Sunday lunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 1 clove garlic crushed
- butter
- leaves from 2 sprigs thyme
- 750g small chantenay carrots
- light chicken stock
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