Christina Schmidhofer
MAKES: 8 to 10 servings

NOTES: You can prepare these carrots through step 2 up to 1 hour before serving. If you don't have an electric slow-cooker, use a heat diffuser or flame tamer over a stovetop burner; check, com, or hardware stores. To pit olives, gently tap each one with a wooden mallet or the flat side of a knife blade; halve olive and pull out pit.

How to Make It

Step 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.

Step 2

If using a slow-cooker, cover and set heat to high. Cook, stirring twice, until carrots are very tender when pierced, 2 to 3 hours. Drain. If using a heavy frying pan, set on a heat diffuser over a burner on low heat (see notes). Add 3 tablespoons water, cover with a round of cooking parchment and a tight-fitting lid, and follow cooking instructions for slow-cooker.

Step 3

About 10 minutes before serving, melt remaining 2 tablespoons butter in an 11- to 12-inch frying pan over medium heat. Add garlic and parsley and stir until garlic softens, about 1 minute. Stir in carrots, olives, thyme, and salt and pepper to taste. Add cream, cover, and cook over medium-low heat until carrots are hot and cream is thickened and coats the carrots, 5 to 7 minutes. Pour into a serving dish.

Ratings & Reviews

KathP23's Review

December 25, 2011
This was delicious and a nice side dish to a beef roast. I deviated from the recipe and microwaved the carrots - I don't really know what a slow cooker would add to the process. It has a garlic flavor, but it is not overpowering. I bought large green olives at the Kroger salad bar, and couldn't get the pits out of them - I'll have to look for another vendor next time I make this. Anyway, the combination of carrots and green olives is unusual, but it really works.