My uncle is an amazing cook, and he wrote this recipe down for me one thanksgiving a few years ago. I have never been able to get it -quite- as good as his version, but perhaps you will have better luck.
You will need:
¾ bag of baby carrots
1 whole head of garlic, peeled and sliced in half length-wise
1 ½ tablespoons each, finely chopped fresh ginger, chopped fresh thyme,
brown sugar and butter
¼ cup chicken stock
1 tablespoon olive oil
Combine all ingredients except carrots and chicken stock in a cold sauté or frying pan. Turn heat on medium low. Saute slowly about 3 minutes until garlic begins to soften…don’t burn!
Add the carrots and season again with salt and pepper. Let carrotscook slowly in mixture for a few minutes until they show signs of giving up some moisture, stirring occasionally.
Add chicken stock and cover pan with lid. Let carrots simmer and cook for about 5 minutes. Check that the liquid does not evaporate. Add more stock or water if it seems dry. Check carrots for doneness and when tender, make sure most of the liquid has reduced to a sauce. Remove to serving dish.