Glazed Carrots with Green Olives

Ingredients

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

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