Skillet Carrots with Garlic and Thyme

Recipe slightly adapted from Orangette, by Molly Wizenburg



Olive Oil
2 small or 1 large leek 
2 large garlic cloves, thinly sliced, or the green garlic from your box
2 lbs. carrots, sliced into 1/4 inch thick rounds
4 to 5 fresh thyme springs
1/2 tsp. red wine vinegar, or to taste


Warm a large skillet over medium high heat.  When it is hot, add a good amount of olive oil, enough to coat the bottom of the pan.  Add the leeks and stir to coat with the oil and salt lightly.  Cook, stirring frequently, until softened but not brown.  Add the garlic and reduce the heat to medium and cook for a few minutes until the garlic is fragrant.  Add the carrots, thyme and couple of pinches of salt and stir to mix.  You may need to add a bit more oil if the carrots are too dry.  Cook until the carrots are tender, about 10 minutes.  Remove the pan from the heat and discard the thyme.  Sprinkle the vinegar over the carrots and stir gently.  Taste and add a bit more vinegar if desired.