Add the butter and olive oil to a non-stick skillet or pan. Once melted, add the garlic then the carrots, and saute them for 5-6 minutes, or until tender.
Remove from the heat and sprinkle with freshly chopped parsley.
Notes
TO MAKE AHEAD: Cook the carrots as normal, then store them in an airtight container in the fridge overnight.TO STORE: Any leftovers can be stored in an airtight container in the fridge for 3 to 5 days.TO REHEAT: The carrots taste best when they’re reheated in a skillet over medium-low heat. But if you’re short on time, go ahead and zap them in the microwave instead.