A wonderful side dish for the Leil Shabbos Meal
1 lb Baby Carrots
2 garlic cloves, minced
2 Tbsp Olive Oil
¼ cup Hot Water
½ tsp Salt
¼ tsp Thyme (dried, not fresh)
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 or until carrots are tender.