Glazed Carrots with Green Olives

Inspired by a homey recipe in Guy Gedda's wonderful Provençal cookbook, La table d’un Provençal, I decided to create a slow-cooker version. Here winter carrots, cut into thick strips, are slow-cooked in their own moisture until swollen, succulent, and flavorful. The vivid taste of the carrots, the aroma of the olives, and the pungency of the thyme makes this a great accompaniment to meat or poultry.