1-1/2 cups sliced carrots
1 tablespoon butter
1 tablespoon lemon juice
1/2 teaspoon garlic salt, optional
1/2 teaspoon dried basil
Dash pepper
In a saucepan, cook carrots in a small amount of water until tender. Drain and set aside. In the same pan, melt butter; stir in lemon juice, garlic salt if desired, basil and pepper. Return carrots to the pan and heat through. Yield: 2 servings.
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Mary
"resident shameless hussie"
Lemon Basil Carrots
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