Ingredients:
* 1 garlic clove , crushed
* butter
* 2 sprigs thyme leaves
* 750g small chantenay carrots
* light chicken stock
Method:
1. Put the garlic, a large knob of butter, and thyme in a large wide pan and cook for a couple of minutes. Add the carrots and toss together, then pour in just enough stock or water to barely cover the carrots.
2. 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.