Garlic Carrots

This is from a 2002 Taste of Home cookbook. I liked this and was pretty easy to make (I usually just open a can of veggies and heat it up, so this was different for us).

1 lb baby carrots

2 garlic cloves, minced

1 to 2 Tbsp olive or canola oil

1/4 c hot water

1/2 tsp salt

1.4 tsp dried thyme

Dash pepper

In a skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme, and pepper. Bring to a boil. Reduce heat, cover and cook for 8-12 minutes (I ended up doing 12-15 minutes) or until carrots are tender.