Prehat the oven to 300. Cut each carrot in half crosswise, then have or quarter the carrot halves lengthwise so the pieces are of equal thickness.

In a large ovenproof skillet, melt 1 T of the butter. Add the carrots and the water. Cover with a round of parchment paper and a tight-fitting lid and bake until the carrots are very tender, about 1 hr 15 min.

Transfer the carrots to a plate and let stand for 5 min. Add the remaining 1 T of butter to the skillet and melt over moderate heat. Add the garlic, parsley and thyme and cook until fragrant. Add the carrots and olives, season with salt and pepper and cook, stirring gently, until coated with butter. Add the carrots and olives, season with salt and pepper and cook, stirring gently, until coated with butter. Add the cream, cover and cook over low heat, shaking the pan, until the carrots are nicely glazed, about 2 min.