Sauted Carrots with Thyme

2 lbs carrots, peeled and sliced (1/4 inch thick)
3 tablespoons unsalted butter
1 teaspoon olive oil
3 tablespoons finely minced shallots
1 large clove minced
3 tablespoons finely minced parsley
1 ½  teaspoons of fresh thyme or ¾ teaspoons dried thyme
Salt and pepper

Steam carrots over boiling water until tender--- drain and set aside
Heat butter and oil in skillet over med heat.
Saute shallot 3-4 minutes or until softened 
Add Garlic and sauté 1 minute more.
Add Carrots.  Stir. 
Add Parsley, Thyme, salt and pepper
Heat.