1 lb. baby carrots
2 garlic cloves, minced
1-2 tbsp. olive oil
1/4 cup hot water
1/2 tsp. salt and pepper
1/4 tsp. dried thyme

In a skillet, sauté carrots and garlic in oil for 5 minutes. Add water, salt thyme and pepper. Bring to a boil. Reduce heat, cover and cook for 12 minutes or until carrots are tender.

Makes 6 servings.