Ingredients

1 tablespoon butter

1 tablespoon olive oil

2 tablespoons sugar

20 garlic cloves, peeled and cut in half lengthwise

1 teaspoon thyme

1 1/2 pounds carrots, peeled and cut into 1/4 inch coins

1/4 cup Chicken Stock

1/4 teaspoon salt

1/8 teaspoon black pepper

Serves 4 To 6

Heat the butter, olive oil, sugar, garlic and thyme in a large saute pan set on high heat. When the mixture begins to bubble and thicken, about 2 minutes, add the carrots. Cook for 2 minutes, until the carrots begin to release their juices. Add the chicken stock, cover and cook for 2 minutes. Remove the lid, stir in the salt and pepper and cook for 2-3 minutes longer, until most of the liquid has evaporated and the carrot are covered with a shiny glaze. Serve at once.