Scrub and trim the carrots, leaving a ½ inch (13 mm) of the green tops. If carrots are thick, cut them in half lengthwise.
Melt the butter with the olive oil in a large frying pan over medium heat. Crush the garlic and add to the pan along with the thyme. Saute for 1 minute. Stir in the vegetable stock, orange juice, brown sugar and bay leaves. Add the carrots and season with salt and pepper. Cover and reduce the heat to medium-low and gently simmer for 10-15 minutes until the carrots are tender.
Uncover and let all the liquid reduce allowing the carrots to caramelize, gently turn them over on all sides until fully glazed.
Serve immediately.
Scrub and trim the carrots, leaving a ½ inch (13 mm) of the green tops. If carrots are thick, cut them in half lengthwise.
Melt the butter with the olive oil in a large frying pan over medium heat. Crush the garlic and add to the pan along with the thyme. Saute for 1 minute. Stir in the vegetable stock, orange juice, brown sugar and bay leaves. Add the carrots and season with salt and pepper. Cover and reduce the heat to medium-low and gently simmer for 10-15 minutes until the carrots are tender.
Uncover and let all the liquid reduce allowing the carrots to caramelize, gently turn them over on all sides until fully glazed.
Serve immediately.
