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Ingredients
2 tablespoons vegan butter or garlic paste
1 1/2 pounds carrots, peeled and sliced 1/4 inch thick on the diagonal (I don't peel or slice)
2 garlic cloves, thinly sliced
2 thyme sprigs (I just use dry herb.)
Salt and freshly ground pepper
1 3/4 cups low-sodium vegetable broth
Step 1
Preheat the oven to 375°. In a large ovenproof skillet, melt the butter over moderately low heat.
Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently,
until the carrots are tender but not browned, about 10 minutes.
Add the vegetable broth, bring to a boil and remove from the heat.
Step 2
Cover the skillet with a lid. Braise the carrots in the oven for about 30 minutes,
or until they are very tender.Discard the thyme sprigs and serve.
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