From http://inthekitchenwithkath.com
(Adapted from a recipe in Rozanne Gold's Cooking 1-2-3)
Serves 4
1 ½ pounds carrots, peeled and cut in pieces about the size of “baby” carrots
6 large cloves garlic, cut in fourths (or 12 small cloves, cut in half)
¼ cup olive oil
1. Put the carrots and garlic in a pan. Add the olive oil and ½ teaspoon salt. Add water so the carrots are just covered.
2. Bring to a boil; reduce heat and partially cover with a lid. Simmer for 50 minutes until the carrots are very tender.
3. Remove carrots and garlic and boil the pan juices until they are reduced to a syrupy sauce. Pour the sauce over the carrots and serve.