Glazed Carrots with Green Olives


  • 6 tablespoons whipping cream
  • Salt and fresh-ground pepper
  • 4 sprigs (4 in.) fresh thyme, rinsed
  • 1 cup picholine or green ripe olives (7 oz.), pitted (see notes)
  • 2 tablespoons chopped Italian parsley
  • 2 cloves garlic, peeled and sliced
  • ¼ cup (1/8 lb.) butter or olive oil
  • + 1 more ingredients
    • 2 pounds carrots, peeled

1. Cut carrots in half crosswise, then lengthwise into 1/2-inch-thick sticks. Put carrots and 2 tablespoons butter in an electric slow-cooker (4 1/2 qt. or larger) or a heavy 12-inch frying pan. 2. If using a slow-cooker, cover and set heat to high. Cook, stirring twice, until carrots are very t...

View full recipe at SpringPad


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