What to do when you have a big bunch of lovely fresh carrots slowly wilting away in the fridge? Well, I couldn't think of a single thing. Boil? Roast? Didn't seem so appealing at the moment. However, I did remember reading over at Ilva's blog about her slow-cooked carrots with fresh thyme. No thyme to be found in my kitchen though, at least not fresh, so dried up would have to do.
I simply scraped the carrots, sliced them thinly, and let them fry on medium heat with a dollop of olive oil and a crushed garlic clove (and the thyme) for about half an hour, under lid. Turned out deliciously sweet, flavorful and slightly crunchy-chewy. Yum.
Now, I must get more carrots. This recipe is next on my to-try list.