Makes 4-6 servings. Difficulty
2 Tablespoons olive oil 2 lbs. large carrots, halved lengthwise and then crosswise 1 Tablespoon unsalted butter 2 large garlic cloves, unpeeled 3 sprigs of fresh thyme Salt and freshly ground black pepper 1/2 cup water
Preheat the oven to 400°F.
Heat the olive oil in a large oven-proof, heavy skillet over medium high heat. Working in batches to avoid overcrowding, add half the carrots and cook, undisturbed, until they begin to brown, about 10 minutes. Transfer the carrots to a plate. Repeat with remaining carrots. Melt the butter in the skillet and then return all the carrots to the pan. Stir to coat. Add the garlic and thyme to the skillet and season with salt and freshly ground black pepper. Add the water to the skillet, cover tightly with foil and roast in the oven until the carrots are tender, about 20 minutes.
Remove the foil and continue to roast, turning carrots occasionally, until the edges are slightly crisp, about 10 minutes longer. Serve immediately.