Modified Quick Cooking

1 lb baby carrots

2 garlic cloves, minced

2 tbsp vegetable oil

¼ cup hot water

½ tsp salt

¼ tsp dried thyme

dash of pepper

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 8-12 minutes or until carrots are tender (this took about double the time and I did sauté the carrots longer…carrots always take forever and I knew looking at this it was too short on time and it definitely was.  I’d figure more like 20 minutes.  Now I did double the recipe – I was making it for a party – but even so, their estimate was very low.  I find almost all carrot recipes lie on timing.  I also used an actual pot, not a skillet, because of room and lids issues (my biggest skillet doesn’t have a lid), but again, that shouldn’t have matter that much).).