3 long, round carrots; peeled and quartered into symmetric cylinders
salt and pepper
1 clove garlic; quartered
3 slices ginger; peeled
2 thyme sprigs
2 tablespoons brown sugar
1/2 cup vegetable stock
1 teaspoon cornstarch
Preheat the oven to 400F.
Heat a drizzle of olive oil in a nonstick pan over high heat. When hot, add carrots and sear until browned, about 3 minutes per side; season with salt and pepper.
Transfer carrots onto a baking sheet lined with tin foil. Bake in an oven for 30 minutes, rotating them midway through.
Heat another drizzle of olive oil in the same pan over high heat. Transfer carrots back into the pan and sear until all sides are golden brown. Add garlic, ginger, thyme, and brown sugar; stir and cook until the spices are fragrant and the sugar has dissolved. Add vegetable stock; cook to reduce. Mix cornstarch with 1 tablespoon of water; add to pan; stir until the sauce has thickened.