Caramelized Carrots

I have made this vegetable side dish many times. This dish is delicious, and the presentation of the whole caramelized carrots looks fantastic on a buffet. This has been adapted from a Garden-Fresh recipe.

1 Tbsp. Olive Oil
1 Tbsp. Butter
1 lb. Whole Carrots with Tops, Peeled & Halved Lengthwise
½ Tsp. Salt
½ Tsp. Pepper
3 Cloves Garlic, Sliced Thin
1/2 Cup Whipping Cream
Fresh Parsley, Chopped (Garnish)

Heat olive oil and butter in a large skillet over medium heat. Add the carrots, cut side down, and sprinkle with salt and pepper. Cook, covered, for approx. 10 minutes. Uncover and turn carrots over. Add the sliced garlic, cover, and cook for 10 minutes more, until both sides are golden brown and tender. Remove carrots from skillet. Add the whipping cream to the skillet and bring to a simmer, scraping the bottom of the skillet. Season with salt and pepper to taste. Pour over carrots and garnish with chopped parsley. Serve warm.